Ranger Chocolate Co. Caribbean Chocolate Bar

Mango, coconut, warming spice, and deep cacao richness define the Ranger Chocolate Co. Caribbean Chocolate Bar. Created by Ranger founder George Domurot in collaboration with Chef Gregory Gourdet and Kann restaurant, this distinctive chocolate reflects the shared culinary traditions and memories of Puerto Rican and Haitian heritage. Layering tropical fruit, sea salt, vanilla bean, ginger, and habanero over premium organic cacao, the bar delivers a bold and memorable expression of Caribbean-inspired flavor.

Product Details:

• Founder: George Domurot
• Collaborator: Chef Gregory Gourdet
• Product Type: Craft bean-to-bar chocolate
• Ingredients: Organic cacao, organic sugar, mango, coconut, sea salt, vanilla bean, ginger, and habanero
• Production Style: Small-batch craft chocolate
• Community Impact: Supports ethical cacao farming initiatives in Haiti

Sensory Description:

The aroma opens with rich cacao layered with tropical fruit and warm baking spice. On the palate, deep chocolate notes are lifted by sweet mango and toasted coconut, while vanilla bean adds roundness and sea salt sharpens focus. Ginger contributes gentle warmth before habanero introduces a measured heat that builds gradually without overwhelming the cacao. The result is a complex, balanced chocolate that moves seamlessly from fruit and spice into a lingering finish of cocoa, warmth, and tropical character.

Producer’s Background:

Ranger Chocolate Co. is a Portland-based craft chocolate maker founded by George Domurot with a focus on bean-to-bar production, transparent sourcing, and flavor exploration. This collaboration with Chef Gregory Gourdet and Kann brings together two culinary perspectives rooted in the Caribbean, transforming personal memories and cultural influences into a singular chocolate experience. Beyond its flavor profile, the project reflects a commitment to supporting ethical cacao farming in Haiti and strengthening connections between chocolate, culture, and community.

Serving Suggestions:

Enjoy at room temperature to fully appreciate the evolving layers of cacao, fruit, spice, and heat. Pair with dark rum, aged agricole rhum, coffee, espresso, imperial stout, or robust porter. The bar also complements tropical desserts, roasted nuts, and cheese selections that highlight its balance of sweetness, spice, and savory depth.