Our friend and former Director (and Miami native) Mellina White dreamed up the flavor combination of our Mango Plantain bar from two distinct recollections: her grandmother’s mango tree, always bursting with fruit in the summertime, and how almost every meal included some form of plantain. “To me,” Mellina says, “this bar is home." This gold award-winning bar is made with Crunchy chewy bits of tropical fruits smothered in high cacao (47%) Peruvian milk chocolate. A pinch of sea salt clarifies diced mango and plantain chips, while a dash of habanero delivers a piquant finish. The cacao origin is Rupa-Rupa, Upper Amazon region of Peru. The beans are fermented 7 days, dried 7 days with a medium roast. Pairing suggestion: Picture palm trees and enjoy Mango Plantain with a spicy rye whiskey and a plate of gruyere and asiago cheeses, with coconut shavings on the side.
*And don't forget: Every purchase of jcoco helps fight hunger in the United States.*
3 oz H 6.38" x W 3.25" x D 0.38
47% cacao milk chocolate (cracked cacao beans, cane sugar, whole milk powder, cocoa butter, sunflower lecithin), diced mango (mango, cane sugar, citric acid), plantain chips (plantains, coconut oil, himalayan pink salt), sea salt, habanero extract. Contains milk and coconut.
This product is manufactured in a plant that processes milk, soy, peanuts, tree nuts, egg and wheat products.
Fragrance Spicy, cocoa, Mexican hot cocoa drink
Mouthfeel Chewy and light crunchy mouthfeel
Aroma Smoky, savory and spicy aroma
Flavor Spicy, hot dominant, sour, burnt caramel, tobacco, earthy flavor journey
Sweetness Maple, panela sugar, sweet picante sauce
Acidity Gentle citric activates glands
Bitterness Pepper bitterness
Astringency Green banana level astringency
Finish Finish is lingering habanero on the back of the tongue
Balance Well balanced like a professional symphony/orchestra
Discover more about Mango Plantain.