Our cultured butter is made from full-fat, farm-fresh cream. The cream is pasteurized and cultured for 48 hours before being churned, giving the butter a rich lactic depth and smooth, velvety texture. We then blend in 72% dark chocolate, cocoa powder, and Himalayan pink salt to create an indulgent Dark Chocolate Butter with a beautifully balanced bittersweet finish. Melt it over warm toast, croissants, pancakes, or waffles, or use it as a finishing touch for desserts. The images displayed are for illustrative purposes only and may not precisely represent the product due to its artisanal nature.
