95% Wicked Dark with Toasted Coconut

The toasted coconut flecks melt into the chocolate in a way that softens the 95% intensity without masking the bright, fruity notes underneath. I broke off a square after dinner and it took me a good five minutes to savor it—stone ground texture really does make a difference.

I was bracing for a chalky, bitter brick, but the stone ground texture is surprisingly smooth and the toasted coconut bits give it this nice crunch that balances the intensity. The fruity notes really do come through underneath all that darkness.

The toasted coconut is the perfect counterweight to that deep, almost smoky 95% cacao punch — it’s like eating a fancy dessert that never goes sweet. I broke off a square after dinner and it satisfied a chocolate craving for hours.