Fortunato Mango Chili 47% Dark Milk Chocolate Bar
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Chef and Restauranteur Eric Ripert - "I am a chocoholic. This chocolate made with Peruvian Pure Nacional beans is the best chocolate I have ever tasted."
American Pastry Chef Norman Love - "Fortunato No. 4 is the standard by which fine chocolate must be measured.”
French Pastry Chef Patrick Roger - "One taste and I knew I must have Fortunato No. 4 for all of my customers in France."
Swiss Pastry Chef Roger von Rotz - "Fortunato No. 4 is the Rolex of Chocolate. It is unbelievable."
Australian Pastry Chef Igor Van Gerwen - "In my 30 years I have never experienced more rewarding chocolate. I recently visited the Marañón Canyon, the social responsibilities and sustainable farm practices engaged in the growing the cacao and making the chocolate, satisfy the conscience."
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- Description
- About Fortunato
- Ingredients
Fortunato Mango Chili 47% Dark Milk Chocolate Bar
Our chocolatier Javier decided to go with something that hemmed closely to his Mexican roots with this bar.
Chili mango is a very typical Mexican combination. We remember going into Latino markets in our hometown of San Diego, CA, when we were kids and seeing a wide assortment of chili mango products. We especially loved chili mango lollipops growing up, peppery on the outside, sweet and tangy on the inside.
When Javier told us that he was working on a chili mango bar, we liked the sound of that right away. We asked what chocolate he was planning on using. He said the 47% dark milk. We liked the sound of that too.
When mangos are at their best, they are a perfect blend of sweet and acid. It is the acidity in mango, especially dried mango, that makes a milk chocolate a good choice for pairing. However, you don't want to go too sweet on the pairing because mango is sweet too.
This bar is very delicious. The kind of delicious that makes you stop what you are doing for a second so that you can enjoy the flavor with full concentration. And then, right at the end, here comes just the right amount of kick from an earthy, acidic, red pepper.
When we started making these, we used to run out all the time. People kept coming back again and again. In fact, the reason we haven't put these online yet is because they are an established product that we usually sell through and we needed to build up a stock pile before adding these to the online shop. But they are here now if you'd like to try one out.
Our chocolate is heavy metal free. Visit https://fortunatochocolate.com/pages/faq to see our testing results.
All of our products come with a 100% unconditional, no questions asked, money back guarantee. If you are unhappy for any reason, just send us an email and ask for a full refund.
Fortunato Chocolate is known for its rich fruit and nutty flavors, floral aroma, smooth texture, and lack of bitterness.
The Pure Naçional trees that grow the cacao used in our chocolate have the distinction of being the oldest, rarest, and most sought after in the world. So rare in fact, that they were thought to be extinct by the early 20th century, wiped out by disease. The happenstance discovery in a remote valley of the northern Peruvian jungle by Dan Pearson and Brian Horsley would eventually lead the founding of Fortunato No. 4 and the reintroduction of the world to this exquisite tasting chocolate.
All of our confections are made by hand in our chocolate kitchen in Issaquah, WA.
The amount of chocolate we have available for the general public is in limited supply due to demand from pastry chefs and chocolatiers. If you are a chocolate lover, don't hesitate!
Our chocolate is heavy metal free. Visit https://fortunatochocolate.com/pages/faq to see our testing results.
- 47% Fortunato No. 4 Dark Milk Chocolate
- Organically grown cacao and cocoa butter - 47.36%
- Whole milk - 21.02%
- Cane sugar - 31.51%
- Soy lecithin - .01%
- Vanilla - .01%
- Dried mango (mango, cane sugar, citric acid, calcium chloride)
- Paprika
- Sea salt
- Red pepper
Description
Fortunato Mango Chili 47% Dark Milk Chocolate Bar
Our chocolatier Javier decided to go with something that hemmed closely to his Mexican roots with this bar.
Chili mango is a very typical Mexican combination. We remember going into Latino markets in our hometown of San Diego, CA, when we were kids and seeing a wide assortment of chili mango products. We especially loved chili mango lollipops growing up, peppery on the outside, sweet and tangy on the inside.
When Javier told us that he was working on a chili mango bar, we liked the sound of that right away. We asked what chocolate he was planning on using. He said the 47% dark milk. We liked the sound of that too.
When mangos are at their best, they are a perfect blend of sweet and acid. It is the acidity in mango, especially dried mango, that makes a milk chocolate a good choice for pairing. However, you don't want to go too sweet on the pairing because mango is sweet too.
This bar is very delicious. The kind of delicious that makes you stop what you are doing for a second so that you can enjoy the flavor with full concentration. And then, right at the end, here comes just the right amount of kick from an earthy, acidic, red pepper.
When we started making these, we used to run out all the time. People kept coming back again and again. In fact, the reason we haven't put these online yet is because they are an established product that we usually sell through and we needed to build up a stock pile before adding these to the online shop. But they are here now if you'd like to try one out.
Our chocolate is heavy metal free. Visit https://fortunatochocolate.com/pages/faq to see our testing results.
All of our products come with a 100% unconditional, no questions asked, money back guarantee. If you are unhappy for any reason, just send us an email and ask for a full refund.
About Fortunato
Fortunato Chocolate is known for its rich fruit and nutty flavors, floral aroma, smooth texture, and lack of bitterness.
The Pure Naçional trees that grow the cacao used in our chocolate have the distinction of being the oldest, rarest, and most sought after in the world. So rare in fact, that they were thought to be extinct by the early 20th century, wiped out by disease. The happenstance discovery in a remote valley of the northern Peruvian jungle by Dan Pearson and Brian Horsley would eventually lead the founding of Fortunato No. 4 and the reintroduction of the world to this exquisite tasting chocolate.
All of our confections are made by hand in our chocolate kitchen in Issaquah, WA.
The amount of chocolate we have available for the general public is in limited supply due to demand from pastry chefs and chocolatiers. If you are a chocolate lover, don't hesitate!
Ingredients
Our chocolate is heavy metal free. Visit https://fortunatochocolate.com/pages/faq to see our testing results.
- 47% Fortunato No. 4 Dark Milk Chocolate
- Organically grown cacao and cocoa butter - 47.36%
- Whole milk - 21.02%
- Cane sugar - 31.51%
- Soy lecithin - .01%
- Vanilla - .01%
- Dried mango (mango, cane sugar, citric acid, calcium chloride)
- Paprika
- Sea salt
- Red pepper
