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.*
I love this luxurious chocolate bar. It has the right balance of crunch of toasted coconut and soft caramel and chocolate. I always want one of these in my house to satisfy my love of chocolate and coconut. Mayana is the best.
These fun little orbs were like magic! They melt in your mouth with all the flavor of a jolly rancher, but with an almost ethereal texture. Can't wait to get more!
