Tcho, a chocolate firm based mostly in Berkeley, Calif., has collaborated with the Monterey Bay Aquarium to create a brand new bar: Deep, Darkish and Salty, incorporating sea salt and seaweed for a barely crunchy, saline profile to enrich the fruitiness of the darkish chocolate. Tcho’s chocolate maker, Brad Kintzer, and the aquarium’s government chef, Matthew Beaudin, designed the bar for the exhibit “Into the Deep.” The bar, made with sea lettuce from Monterey Bay Seaweeds and salt from Massive Sur Salt, is vegan. Ten p.c of the worth advantages the aquarium.
Tcho Deep, Darkish, and Salty, 2.5 ounces, $11.99; different plant-based bars, $5.99 every, $34.99 for six, tcho.com.
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