厄瓜多 | 卡布奇諾白巧克力

I was worried the white chocolate would make it too sweet, but the virgin cocoa butter keeps it really mellow and lets the coffee actually come through. You can taste the Ecuadorian cocoa in the finish without it turning bitter.

That coffee-chocolate combo is addictive — the Tropical Weather beans add a subtle fruity kick that pairs perfectly with the creamy white chocolate. I’ve already gone through half the bar in one sitting, and the cocoa butter gives it a smooth melt that feels more refined than your average grocery st

The cocoa butter really lets the delicate chocolate flavor shine, and the coffee grounds add a nice texture. I’ve been breaking off a square after lunch and it’s the perfect small treat.