My co-worker Chris J. supplied us with even more chocolate from his trip to Vermont.
This bar was really good. The chocolate was single-origin from Peru, and it was called raw because it was “cold conched”, so its temperature was never raised above 118 degrees Fahrenheit. This leaves it a little crunchy, because the sugar crystals never dissolve; they just get ground down. The coffee flavor really complemented the chocolate taste, and this was a crowd favorite, disappearing in a couple of minutes.