Candied ginger and cracked pink peppercorn over our Madagascar base — the citrus brightness of Sambirano cacao pushed further with real spice.
The release
Sambirano's citrus acidity is unusually receptive to spice inclusions — a duller, less acidic base would let the ginger dominate, but the Madagascar cacao's own brightness keeps pace with it instead of disappearing underneath. Pink peppercorn is cracked, not ground, so each piece gives a distinct little snap rather than a diffuse heat.
Ginger is candied in-house in small batches specifically for this bar, cut smaller than a typical candied-ginger inclusion so it distributes evenly rather than clumping.
