This bar unites single estate Venezuelan cocoa with sarrapia—known in English as "tonka beans"—the seeds from cumaru or Brazilian Teak trees. They look like wrinkly black thumbs, and let me tell you, tonka is no mild flavor. Imagine vanilla getting lost in the jungle, coming back with hints of nutmeg, almond, cinnamon, and a certain ambrosial essence that’s almost boozy. Tonka beans are a staple in perfumery and were the first commercialized vanilla substitute, but here’s the catch: they’re illegal in the United States, courtesy of the FDA, due to their toxicity in high doses.

The Venezuelan cocoa is rich and bold, bursting with fruitiness that sets the stage. Enter the sarrapia, weaving through the chocolate with a seductive warmth—like a good dessert meets a nightcap. Each bite marries the creamy notes of crème brûlée with freshly grated spices, creating an exotic, wild sweetness that's complex enough to keep you guessing what exactly you’re tasting.