This bar is crafted with single origin cocoa butter, pressed fresh in-house from the same high-quality estate beans Baiani uses in their dark chocolate bars—an almost unheard-of practice in the bean-to-bar world. Why is that a big deal? Because most cocoa butter comes from bland, high-yielding beans, or worse, inferior grades that are nothing but filler made by big companies. When you're talking about fresh cocoa butter, it’s a game-changer. It's not as stable as roasted cocoa beans and can lose its flavour quickly. But here, it shines—pure, vibrant, and true.

Visually, it’s a stunner. Creamy white, flecked with the colourful spices that hint at the layers of flavour inside. It's one of the prettiest bars I've ever seen! You may not recognize the names of the spices but their flavours will be familiar: you’ll taste a warm, nutmeg-like essence of puxuri (part of the laurel family), the cinnamon-richness of amburana (a type of tree bark), and cumaru (in English known as "tonka beans") which is prized by perfume makers for its fragrance, typically described as a mix of vanilla, clove, and almond. It’s familiar, and yet just exotic enough to make you pause and appreciate each bite. Forget pumpkin spice lattes—this is on another level.