Vesta Chocolate Milk Chocolate Covered Malted Gems
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- by Vesta Chocolate
- United States
Your prized childhood candy doesn’t taste as good as you remember. That’s why we’re thrilled by a serious chocolate maker recreating an old favorite. Vesta, a “bean-to-bonbon" chocolatier in Montclair, New Jersey, crafts these crunchy malted gems coated in not-too-sweet 49% Belize milk chocolate. A dusting of lightly bitter cocoa makes these decidedly adult. Perfect for gifting or adding to a playful, romantic cheese board beside silky Moses Sleeper and piquant Caveman Blue.
“These are the classy cousin of your favorite movie theater candy. They have a satisfying crunch, and the chocolate is rich and creamy. They’re perfect for your next movie night.”
Organic Cacao, Panela, Organic Cacao Butter, Powdered Milk, Malt Centers [Corn Syrup, Sugar, Dairy Blend (Whey, Whey Protein Concentrate), Malt Powder (Malted Barley, Wheat, Milk, Hydrolyzed Wheat Gluten, Sodium Bicarbonate, Salt, Malted Barley, Soy Lecithin, Salt]
- The most important ingredient in malted milk balls is malted milk powder, a combination of dehydrated milk, wheat flour, and malted barley.
- Malting refers to the process of sprouting and drying grains, bringing out some sweeter notes and that signature toasty “malt” flavor.
- Vesta’s Malted Gems make an incredible addition to your next ice cream sundae or milkshake.
- Husband and wife team Roger Rodriguez and Julia Choi-Rodriguez founded Vesta as a “bean-to-bonbon"" chocolate maker and café in Montclair, New Jersey.
- To the business, Roger brings years of experience as a chocolate maker, as well as a pastry chef at top New York City restaurants. Julia also brings an impressive pastry background, along with experience in food styling.
- Their cultural backgrounds have informed Vesta’s philosophy and products as well—Julia was born in Korea and Roger in the Dominican Republic, one of a few countries from which they source their cacao.
- Vesta is involved in every step of production, from sourcing organic cacao beans to transforming them into chocolate to crafting them into bars, candies, and other confections.
- Roger and Julia aim to fill a gap they noticed in the chocolate industry, between chocolate bars, which offer plenty of artisanal options, and other confections, which often use mass-produced chocolate.
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