A Chocolate Alliance Gold Award winner, this bar draws on a deeply personal flavor memory, ripe mango, plantain, and a touch of heat, inspired by long summers and everyday cooking in a Miami kitchen.

Built on 47% Peruvian milk chocolate from the Rupa-Rupa region of the Upper Amazon, it’s layered with chewy-crunchy mango and plantain, lifted by a pinch of sea salt and finished with a gentle kick of habanero. The cacao is fermented and dried over two weeks, then roasted to bring everything into balance, tropical, bright, and just a little bit fiery.