58% Dark Coconut Milk Chocolate made with smoked Chiang Mai beans and then topped with a pandan cookie crumb and coconut flakes.

A one-of-a-kind bar that requires smoking the nibs for an extended amount of time with a Thai aromatic candle traditionally reserved for use with local desserts. While this is a technique that Thais have been using for generations, Nat is the first bean-to-bar maker to apply this Thai method to chocolate. She's thrilled that other Thai makers have starting using this technique as well and so proud that Up In Smoke is the Original Thai Aromatic Candle smoked chocolate.

62-65 g depending, all bars are hand-poured so please expect some variation in weight.

Ingredients: Dark milk chocolate (58% cacao solids, cacao butter, sugar, desiccated coconut flakes), toasted coconut flakes, white house-made vegan chocolate, coconut butter, pandan powder, coconut powder, flour, cornstarch, salt.

For the Chocolate Nerd: In-Depth Bar Details

Nat was brainstorming with her friend who runs a beautiful tea shop in Thonglor 25 (Called Te Time & Space -- go check it out!) about flavors and Khun Pla shared with Nat how she herself uses a Thai aromatic candle to smoke her hand-blended teas. "Can you do it with chocolate?" she asked. Needless to say, Nat took the last of Khun Pla's aromatic candle and went to play.

Deciding on when to end the smoking of the nibs and then what percentage chocolate the nibs should be made into became the most important part in this chocolate bar's development. Nat waited till the nibs had retained the full smell of the nibs (hint: it took many, many turns relighting the candle and many, many hours) and decided that the bar needed to be a milk chocolate so that the flavor would not be too overwhelming. This then led to the decision of a coconut milk chocolate, since all Thai desserts are made with coconut and this is definitely crafted to be a Thai-inspired bar. The end result had Nat doing a major happy dance in her kitchen. Really, this bar is delicious 'plain' - but Nat loves playing with inclusions so... she didn't stop there.

She brainstormed more. What other flavors in Thai desserts does she love? Pandan? Yes! And more coconut! Always more coconut. So, this entirely lovable but super complicated bar came to be. It's the journey of crafting flavors and learning new techniques that Nat loves and the Up In Smoke Bar is definitely emblematic of The Chocolate Maker's Journey.

Production Process:

Smoking nibs (hours smoked a trade secret); formulating, grinding chocolate; making inclusions; or, too many days to count production process, but it's worth it for the final product.

Hazel-Coco Dong Nai Swirl: Special Edition (Vegan) Bar

Up In Smoke: The Original Thai Aromatic Candle Smoked Chocolate (Vegan)