Photo: Ellen Albanese for The Boston Globe
For the latest in ridiculous luxury, make sure you get a box of chocolates from the milk of only one cow.
At the Boston Globe, Ellen Albanese has the story: “You may have heard of single-malt scotch (which must be made from malted barley and distilled at a single distillery), but how about single-cow-origin chocolates?
“At Milk House Chocolates at Thorncrest Farm, Kimberly Thorn crafts certain flavors of chocolates with the milk from individual cows. Karissma, for example, provides the milk for the cabernet sauvignon truffles, while Daydream owns the sea salt caramels. Thorn says that when a pail of milk is delivered to the creamery, she can tell by the smell which cow it’s from.
“Thorn says she discovered the technique by accident. She had been making chocolates with combined milk from the farm’s cows, but one day she forgot to bring home the milk to make the candies. She went back to the barn and milked one cow. The chocolates made from that milk, she said, ‘came out so much better than anything I had ever made before.’…
“Single-cow-origin flavors have become so successful that Thorncrest breeds cows for specific milk/chocolate flavors. The other element is what they eat, said Thorn’s husband, Clint, who oversees genetics and feeding. The farm uses six different types of hay, as well as natural products that influence flavor.” More at the Boston Globe and at the Hartford Courant.
KerryCan? You make amazing chocolates. Have you ever heard of the one-cow angle?
Photo: Patrick Raycraft/ Hartford Courant
Thorncrest Farm in Goshen, Connecticut, makes chocolates with milk from one cow at a time.
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