Monsoon Malt Balls Covered in Dark Milk Chocolate

Malted milk and chocolate is one of those combinations that exists somewhere between nostalgia and genuine craft — familiar enough to be immediately appealing, interesting enough to reward attention. We pan our malt centers in a 55% dark milk chocolate produced by Cuna de Piedra, our partners in Monterrey, Mexico, made from single-origin Tabasco cacao. The result is richer and more complex than the format suggests.

Craft Notes: Cuna de Piedra is one of Mexico's most respected craft chocolate producers, working with cacao from Tabasco — a Mexican growing region with a long history and a profile that leans toward earthy richness and mild fruit. Panning builds the chocolate shell in gradual layers, producing an even, glossy coat with a clean snap. The malt centers are sourced from a legacy American supplier and selected for their clean, uncluttered malt flavor.

Ingredients: 

Dark Milk Chocolate (Cocoa Beans, Unrefined Cane Sugar*, Cocoa Butter*, Milk Powder*, Vanilla Bean), Malt Balls [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], Maltodextrin, Acacia Gum        *Organic

Made in a facility that handles tree nuts, wheat, milk, eggs and peanuts. May not be suitable for people with allergies to these foods.

Made in USA / Tucson, Arizona

More About the Maker:

Monsoon Chocolate was founded in Tucson, Arizona in 2018 by Adam Scott Krantz — a chocolate maker, educator, and Fine Chocolate Industry Association member who spent years traveling the world learning from farmers and fellow chocolatiers before returning to his hometown to build something lasting. Tucson holds the distinction of being the first UNESCO City of Gastronomy in the United States, and Monsoon is its crown jewel chocolate maker. Every bar is crafted bean-to-bar in small batches at their Tucson factory, using transparently sourced cacao from exceptional farms around the world — Bolivia, Madagascar, and beyond — processed as minimally as possible to let the complex, inherent flavors of each origin shine through. Some of the cacao they source carries Heirloom Cacao Preservation (HCP) designation — among the rarest and most prized varieties in the world. Each finished bar is hand-turned from its mold and hand-packaged. This is chocolate as fine craft: three ingredients, exceptional sourcing, and nothing to hide.

✦ Certified Organic Apricots, Sugar and Cacao Butter, Bean-to-Bar (made from scratch, not compound chocolate), Heirloom Cacao Preservation (HCP) designated cacao sources, Transparently sourced cacao (named farms and estates), Single origin, Small batch / handmade, Minimal ingredients, UNESCO City of Gastronomy (Tucson), Good Food Awards finalist, Fine Chocolate Industry Association member, Direct trade / farm partnerships

*See Our Certification Guide for More Information about Certifications and Details