Key Lime Cookie Bar 36% Milk Chocolate
Our key lime cookie milk chocolate bar is extremely popular in our retail shops.
Like all of our confections, the recipe springs straight from the mind of our talented and prolific chocolatier Javier Valencia.
As is the case with all of our products, these bars are made lovingly by hand in our chocolate kitchen in Issaquah, Washington by our wonderful production team.
We dehydrate key limes and infuse our 36% milk chocolate with them.
We strongly believe that the combination of acidity and milk chocolate is a match made in heaven.
Sweet, creamy, acidic. It is an excellent expression of balance.
We add chocolate cookies for texture.
What you end up with is a chocolate key lime pie in a bar, with the cookies as the crust.
It is not easy to produce a product that both serious foodies and 8-year-old children can get on board with.
This bar does that.
Foodies appreciate the quality ingredients, balance of flavors, and creativity.
Kids love this bar because is flat out delicious.
Fun fact, this is my 8-year-old son Levi's favorite product.
He frequently saves up his money to buy one of these bars and he is such a sweet kid that he shares with his brothers and parents back home.
We love you Levi!
From our family business to you, enjoy!
All of our products come with a no questions asked 100% money back guarantee. If you are dissatisfied with any product for any reason simply email info@fortunatochocolate.com to request a full refund.
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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