Blog - Chocolate
- » Chocolate and Cheese Pairing: Millcreek Cacao Roasters 70% Arriba with Himalayan Pink Sea Salt and Beehive Cheese Seahive
- » Chocolate and Cheese Pairing: Millcreek Cacao Roasters 70% Arriba with Espresso and Beehive Cheese Barely Buzzed
- » Mother of all Cacao
- » Chocolate and Cheese Pairing: Millcreek Cacao Roasters 45% Milk Chocolate and Parrano Gouda from Uniekass
- » Chocolate and Cheese Pairing: Millcreek Cacao Roasters 78% Pure Chuno and Fromage de Meaux
Chocolate and Cheese Pairing: Millcreek Cacao Roasters 70% Arriba with Himalayan Pink Sea Salt and Beehive Cheese Seahive
Posted by on 22nd May 2018
Another sensational chocolate cheese pairing from two of Utah's Own!
Using only heirloom Arriba Nacional from Ecuador we created a chocolate with fruit and caramel warm undertones that lure you into a luxuriously smooth rich finish. Our fine chocolate nuances take the palate on a ride through changing flavors of fruit, floral, and caramel, while lingering on your palate long after the bars has melted on your tongue.
Combining that with the world's purest sea salt intensifying and preparing the palate for fine cacao flavors. In the contrasting flavors of this dark chocolate bar, the uniquely forming crystals of the Himalayan salt add a slight crunch to the already multi-faceted experience.
From the land of salt and honey. Beehive's Seahive is hand-rubbed with wildflower honey harvested from a local farm and RealSalt® sea salt. RealSalt® is harvested from an ancient sea bed near Redmond, Utah and contains unique flecks of color from more than 50 natural trace minerals.
SeaHive is a beautifully balanced treat. Made from the milk of Jersey cows in Northern Utah, this is a full-bodied cheese with a smooth, creamy texture. It is a true expression of our local flavors, superior quality and creativity.
First indulge in a square of chocolate. Let the flavors coat your tongue before pairing with a this slice of the SeaHive to create the experience!
Chocolate and Cheese pairing: Millcreek Cacao Roaster's Aroma infused High West Whiskey Chuno and Saint Angel Blue
We wanted to share with you a wonderful way to combine two or more great passions. We decided to pair our aroma infused 78% Chuno with a fabulous creamy blue cheese!From deep in the lush fertile mountains of Nicaragua, we hunted down our heirloom certified Chuno cacao. This complex bar is filled with flavors of [...]
300 Plates Fundraiser and Exhibition is Thursday May 14, 2015 from 6PM -9PM The annual Art Access fundraiser and exhibition is the signature event of Art Access. It presents unique, affordable and highly collectible artwork created by approximately 160 established and emerging artists from the local community. Millcreek Cacao Roasters loves participating in this extraordinary event that traces its [...]
Traveling over 4600 miles from Samuel Von Rutte's Hacienda Limon in Los Rios Ecuador to Millcreek Cacao Roasters the seal was cut on over 8800 pounds of the finest HCP certified Heirloom Cacao. Why do we get so excited when our Arriba Nacional arrives? Because it's all about the bean! We are very picky about our beans to [...]
We are very excited to launch our latest Ecuadorian Heirloom Cacao product. Using the naturally occurring theobromine from the cacao shell and nibs, our teas have a euphoric effect. This specialty tea is perfect in the afternoon, post-dinner, or just to relax. Buy the loose tea in it's purest form or with a flavor [...]
VIDEO: Jenn Hardman and the morning team at KSLAM learn about the Arriba Nacional cacao bean from Ecuador which will soon become the Millcreek Cacao Roasters dark chocolate experience from Dana and Mark.Get a behind the scenes look at how Millcreek tends to the careful process of turning this heritage cacao into exquisite chocolate. The [...]
What is Cacao?The name of the species is Theobroma, or Food of the Gods.The cacao bean is actually a seed and grows in pods on trees. This small evergreen tree grows in tropical climates. The football sized fruit of the tree is the cacao pods and hold approximately 30-50 seeds. To produce one pound [...]