Rich and beautiful, if this chocolate bar was a person, and if I were single, I just might get down on one knee and propose marriage. That’s how good it is. If you love chocolate and coffee, please choose this incredible bar. It’s luscious and creamy, with a beautiful balance between the sweet caramel notes of the dulce de leche white chocolate, the robust coffee beans that also offer a lovely texture, and the hint of Fleur de Sel that adds dimension. Just a piece or two of the bar feels like a decadent dessert. It’s also a wonderful final flavor to savor...the pièce de résistance if you are enjoying a flight of chocolate bars. The café au lait color is also most attractive.
Mission Chocolate bars are a rare find in the United States. I am so proud to welcome a few of Arcelia’s gorgeous, inspiring and luscious creations to the Barometer collection. For the love of chocolate, please take this opportunity to savor one (or more!) of these precious gems!
Arcelia Gallardo is based in São Paulo, Brazil. She grew up in California, and thanks to her Mexican heritage, savoring authentic drinking chocolate was a regular household ritual. Arcelia was quite shocked to discover the candy that her peers referred to as “chocolate” since her palate was unaccustomed to overtly sweet and simplistic flavors. She ate this candy, but to her heart, mind and palate, it bore no resemblance to chocolate.
After graduating from college, Arcelia became fascinated by the history of chocolate and earned her living teaching people about cacao. Before dedicating her life to chocolate, Arcelia traveled through Europe for five months to learn about desserts, pastries and chocolate. That adventure sealed the deal. After savoring and studying the best-loved desserts of 16 countries (and magically losing weight in the process), Arcelia moved to Berkeley, California and became the chocolatier of her very own shop.
The shop was successful and she enjoyed her work, but she became ever more curious about crafting chocolate bars directly from the bean rather than melting down chocolate to create bonbons. She visited her neighbors at nearby (and world renowned) Dandelion Chocolate and requested an internship! It was a surprising move for someone as well-established as Arcelia, and even the fine folks at Dandelion were puzzled by her desire to study bean-to-bar chocolate making, but they graciously invited her in and trained her...so well, in fact, that they wanted her to stay on and continue making chocolate for them.
Arcelia had other plans, though. She and her husband were expecting to move to Brazil and she knew she would start her own bean-to-bar chocolate company there. The name she decided upon was “Mission” as an homage to her former San Franciscan district where she lived and learned at Dandelion to transform beans into magical bars of deliciousness.
- Ingredients: Cocoa Butter, Organic Sugar, Milk Powder, Coffee, Fleur de Sel
- Net Weight: 60 g. / 2.1 oz.
- Country of Origin: Brazil