Summer Party Cheese Cups
A cheese board transformed into individual cups
Vesta Chocolate Milk Chocolate Covered Pretzel Gems
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- 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!”
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.
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