Ranger Chocolate Co. Passion Fruit Chocolate Bar, Oregon

Passion fruit, dark cocoa, and tropical citrus aromas rise with vivid brightness and layered richness. Ranger Chocolate Co. Passion Fruit Chocolate Bar was created in partnership with Chef Gregory Gourdet and Kann, blending tangy tropical fruit with dark chocolate in a release shaped by shared culinary creativity and support for ethical cacao farming in Haiti. Its balance of acidity, fruit intensity, and cocoa depth reflects a collaborative approach grounded in bold flavor and ingredient transparency.

Product Details:

• Producer: Ranger Chocolate Co.
• Collaborator: Kann
• Collaborators: Chef Gregory Gourdet, George Domurot
• Chocolate Style: Dark chocolate bar with passion fruit and coconut
• Ingredients: Organic cacao, organic sugar, passion fruit, coconut, vanilla bean, sea salt
• Production: Small-batch chocolate production
• Sourcing Focus: Supports ethical cacao farming in Haiti

Sensory Description:

The bar opens with vibrant passion fruit aromatics layered against concentrated cocoa and soft tropical fruit tones. The palate balances bright acidity with bittersweet chocolate structure, allowing notes of citrus, pineapple, coconut, and cocoa nib to remain focused without excessive sweetness. Vanilla bean softens the mid-palate while sea salt sharpens the finish, creating a profile that remains energetic, polished, and persistent.

Producer’s Background:

Ranger Chocolate Co. produces small-batch chocolate and confection products rooted in Portland’s collaborative craft food culture. Recent regional press coverage has highlighted the company’s partnerships with chefs, wineries, and specialty producers that connect chocolate making with broader culinary storytelling and ingredient sourcing initiatives. Their collaboration with Gregory Gourdet and Kann reflects a shared emphasis on bold flavor expression, cultural connection, and responsible ingredient sourcing tied to Haiti’s cacao-growing communities.

Serving Suggestions:

Serve at cool room temperature to preserve the chocolate’s texture and the brightness of the passion fruit component. Pair with sparkling rosé, demi-sec Champagne, tropical-fruited Riesling, or lighter dessert wines with fresh acidity that complement the bar’s citrus-driven profile without overwhelming its cocoa structure. The chocolate also pairs especially well with daiquiri variations, rum-based tiki cocktails, passion fruit spritzes, or tequila cocktails with citrus and saline tension that echo the bar’s tropical and bittersweet interplay.