From Chef Thomas Keller & Armando Manni comes a bean-to-bar collection that reflects the Chef’s exacting quality standards and meticulous attention to detail.
Manni led the research behind K+M, when he and Chef Keller again worked with the University of Florence to test a chocolate that used MANNI oil in place of cocoa butter. The goal was to create a chocolate production methodology that retains the naturally occurring antioxidants of the cocoa beans, unlike traditional chocolate-making processes, which can cause the loss of up to 60-80 percent.
The Live Oil process also gives Manni oil higher levels of antioxidants (phenols) than any other olive oil. Which makes this like, a health food, right?
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