Puffed Millet & Red Dulse

Don’t be afraid: the seaweed is very subtle. We steeped red dulse in Peruvian cacao butter, which brought out an extra butteriness to a generally neutral tasting fat. We folded the seaweed butter into Tanzanian dark chocolate, along with big puffs of millet.  It’s like a slightly briny version of the “crunch” bars we grew up with.