My co-worker Charlie S. brought this bar into work for us to try.
This bar was unusual for several reasons. It was raw, meaning it was conched at a low temperature, making it a little gritty. It was single origin, made with beans from Ecuador, but there were no distinctive notes because the peppermint flavor was so strong. As for the yacon, I am not sure I could taste it. It is a sweet tuber used to make syrup, but in a 77% bar, there was not much used. Still, I liked this bar, and my co-workers were intrigued with it too. Charlie brought a few more bars for us to try, so we will see how those taste.