Ecuador | Cappuccino Valkosuklaa

The cocoa butter really lets the chocolate itself shine, and mixing in the ground coffee gives it this subtle, earthy kick that I wasn’t expecting. I’ve been breaking off a square with my afternoon espresso and it’s become a little ritual.

The cocoa butter really carries the coffee flavor through—it's rich without being heavy, and that white chocolate sweetness balances the roast perfectly. I found myself cutting smaller pieces just to make the bar last longer, it's that good.

The Tropical Weather coffee grounds hit that perfect bitter-sweet balance against the white chocolate, and the cocoa butter makes it melt silkier than any bar I’ve had recently. I ended up eating half the slab in one sitting without even realizing it.