Long Forgotten Flavours Had the Aztecs eaten milk chocolate, this is how I like to imagine they would have created it. Silky smooth with the exquisitely layered notes of the cacao dancing with the milk. I make all my chocolate 'bean to bar' from the world's great single estate cacaos, each with their own exuberant flavours and personalities. Here I have used a beautiful Rio Caribe bean with its classic nutty, coffee notes. Together with raw cane sugar, natural cocoa butter and milk, it is simply sublime.