Vesta Chocolate Milk Chocolate Covered Pretzel Gems

This item is temporarily unavailable

View similar products

by Vesta Chocolate
United States

Vesta’s chocolate-coated pretzels make high-quality, single origin chocolate into something you can snack on by the handful. Beneath a dusting of cocoa lies a thin layer of creamy, sweet Belize milk chocolate. Then, a light, crunchy pretzel nugget with a hint of salt. It’s a versatile treat, perfect for gifting to your sweetie or grabbing a few to satisfy your own sweet tooth. Play up the milkiness of the chocolate by pairing it with a lactic cheese like Murray’s La Tur.

“I love eating these when I need a slightly sweet bite while working. Pair with a hot coffee and a quickly approaching deadline for work, and you'll find yourself finishing the bag without even realizing it!”

Murray’s Merchandising – New York, NY

Organic Cacao, Panela, Organic Cacao Butter, Powdered Milk, Pretzel [Wheat Flour, Malt Syrup, Corn Syrup, Vegetable Oil, Yeast, Salt, Soda]

The 49% single origin milk chocolate used to coat the pretzel gems comes from Belize, bringing notes of malt and honey. It’s incredibly balanced; sweet but not too sweet.
The coating of cocoa adds a hint of bitter complexity, playing off the sweetness of the milk chocolate.
The playful curved shape makes these perfect for dipping—try serving them alongside Perrystead Dairy’s The Real Philly Schmear for a bite like chocolate cheesecake.

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.

Family Owned