Using our Good Food Award winning 72% Belize, Toledo dark chocolate Dick Taylor dusted it with a mix of organic freeze-dried raspberries and organic vanilla coconut palm sugar to make a delightful berry bar. The concept behind the vanilla raspberry was to create a blend of visual and flavor elements. First of all, the almost neon pink color of the freeze-dried raspberries is the first thing you notice and is a stunning visual accent to the deep rich color of the chocolate. Flavor wise, the raspberry fills a flavor space that is absent from chocolate. The tartness of the raspberry is a stark contrast to the ripe fruit flavors in the Belize dark chocolate. The small addition of the vanilla coconut palm sugar rounds out the aroma and gives it a slight sweetness. Overall, the bar is just fun to eat, an experience engaging all the senses. The wrapper has been designed and printed in-house on our letter press, including the hand carved raspberry and the hand lettering on front. This bar also won a 2017 Great Taste award!