Ranger Chocolate Co. Aguada 75% Dark Chocolate Bar, Puerto Rico

Asian pear, ripe apricot, and espresso crema open with a polished balance of fruit and roasted cacao in the Ranger Chocolate Co. Aguada 75% Dark Chocolate Bar, Puerto Rico. Made with rare cacao cultivated near coastal Rincón and in the foothills around Aguada, the bar draws from a Puerto Rican crop now being thoughtfully restored by a new generation of growers. Its layered flavor and clear sense of origin reflect Ranger’s bean-to-bar approach and commitment to ethically sourced cacao with distinctive regional character.

Product Details:

• Producer: Ranger Chocolate Co.
• Founders: George Domurot and David Beanland
• Head Chocolate Maker: George Domurot
• Chocolate Type: Single-origin dark chocolate
• Cacao Content: 75%
• Cacao Origin: Coastal Rincón and the foothills near Aguada in western Puerto Rico
• Production: Bean-to-bar chocolate made from cacao roasting through final packaging at Ranger’s facility
• Available Formats: 1 1/4-ounce and 2 1/4-ounce bars

Sensory Description:

The aroma opens with roasted cacao, espresso crema, and vanilla bean, followed by a lifted fruit character reminiscent of Asian pear and ripe apricot. The palate is smooth and composed, with the 75% cacao concentration providing bittersweet structure without obscuring the bar’s brighter fruit tones. Creamy notes suggest vanilla pudding through the mid-palate, while coffee and dark cocoa add depth. The finish is persistent and balanced, carrying apricot, espresso, vanilla, and gently bittersweet cacao.

Producer’s Background:

George Domurot and David Beanland founded Ranger Chocolate Co. in Portland in 2013, establishing the company as one of the city’s early bean-to-bar chocolate makers. Ranger manages its chocolate production from cacao roasting through final packaging, allowing close control over flavor development and texture. Under Founder, CEO, and Head Chocolate Maker George Domurot, the company works with ethically sourced cacao from distinctive growing regions while supporting transparent trade and careful small-scale production.

Cacao Origin:

Cacao was once a meaningful agricultural crop in Puerto Rico, but commercial cultivation declined over time. The beans used for this bar come from western Puerto Rico, around coastal Rincón and the foothills near Aguada, where growers are working to restore the island’s cacao tradition. This emerging origin remains exceptionally limited, giving the bar both agricultural significance and a rare connection to cacao grown and harvested within the United States.

Serving Suggestions:

• Serve: Enjoy at cool room temperature to reveal the bar’s fruit, coffee, and vanilla nuances.
• Tasting: Allow a small piece to melt slowly on the palate before evaluating the changing notes of pear, apricot, espresso, and cacao.
• Pairings: Serve with espresso, lightly roasted coffee, black tea, aged rum, tawny port, or a roasted non-alcoholic beverage.
• Dessert Board: Pair with fresh pear, dried apricot, toasted almonds, vanilla shortbread, or a mild aged cheese.
• Storage: Keep in a cool, dry place away from direct sunlight, heat, moisture, and strong aromas.

Why Ranger Chocolate Co. Aguada 75% Dark Chocolate Bar, Puerto Rico:

Ranger Chocolate Co. Aguada 75% Dark Chocolate Bar, Puerto Rico offers a rare opportunity to taste cacao grown in western Puerto Rico during a period of renewed cultivation on the island. Its profile moves from Asian pear and apricot into espresso crema, vanilla bean, and pudding-like richness, all framed by the depth of 75% dark chocolate. It is a compelling choice for customers interested in uncommon cacao origins, American-grown ingredients, and carefully made bean-to-bar chocolate.