inclusion bar – Page 6 – Eating the Chocolate Alphabet

Q is for Q’uma Chocolate

It wasn’t until I started putting together the “wish list” for Eating the Chocolate Alphabet that I discovered that some letters were much less readily available than others. Many people assume that “X” and “Z” would be problems…but really “Q” and “Y” were what stumped me!

Back in late May (at least a week before publishing my first blog post), while I was sitting in my friend’s kitchen savoring Belgian chocolates & treats he had acquired on his recent trip to that country, I mentioned how impossible it was to find a “Q” chocolate. Unbeknownst to me during that tasting, he surreptitiously located and purchased some “Q” chocolate bars online! (Have you ever noticed that sometimes the best way of getting something done is to say that it can’t be done?) A little later, the secret purchase was revealed to me, but I had to curb my enthusiasm since I knew that my friend would be traveling overseas again soon for more than a month. Visions of melted chocolate languishing in a neglected box in the brutal summer sun plagued my thoughts. For months, I heard nothing about the status of the shipment and then one day I received a text message from my friend letting me know that the Peruvian “Q” chocolates had been delivered safely! He had intentionally delayed the shipment/delivery until someone would be at his house to receive the package 🙂 (Did I mention that I have the most supportive friends ever?!)

Stay tuned later in the week to hear the story about another “Q” chocolate “miracle”!

Q’uma Chocolate – Quinoa 70%

I don’t know about you, but Q’uma quinoa is a “double word score” in my book!

According to their website, q’uma comes from the Quechua word q’umara, which means “healthy.” Quechua was the official language of the Inca Empire (1438 through 1533 – source: Wikipedia), but is still used by a little more than 10% of the population of Peru today. I really wasn’t able to corroborate this definition with online translation services, but I did find that q’uma translates to “crime” in English. Also, interestingly, in K’iche (the indigenous language of mesoamerican Maya peoples in Guatemala), the word q’uma’r translates to “rotten” – maybe the more accurate word is “fermented” since that is a major step in converting cacao beans into edible chocolate? I’ll leave it up to you to decide which meaning to accept.

One thing that caught my eye on the outer box was what appeared to be an iguana at the bottom left corner. Its spiral design reminds me of Maori tribal tattoos. However, I’m sure that this graphic pays homage to the animals that live in the Peruvian rainforests, where the single origin, Criollo varietal cacao beans for this bar are grown.

Inside the colorful outer box, is a sealed black foil pouch – the front mimics the design elements of the outer package and the back provides information about Q’uma in both English & Spanish.

Upon opening the inner pouch, I stuck my nose into the opening and detected a raisin or dried fruit aroma. Unfortunately, the bar itself (comprised of 8 squares) wasn’t glossy/shiny and had a few blemishes + almost looked a little bloomed – probably due to the summer heat endured during shipping.

There was a medium snap when segmenting the bar & a slightly “industrial” smell. This chocolate doesn’t melt in the mouth easily, despite having cacao butter as an ingredient; besides, in my opinion, the crunchy/nutty quinoa begs for the chocolate to be “chomped.”

While tasting the chocolate, there was no raisin or dried fruit notes. I was overwhelmed by a bitter roasted flavor and an astringent/funny after taste – I wasn’t sure if this was attributable to the added quinoa or the chocolate itself…so, as they say, there is only one way to find out!

Q’uma Chocolate – Extra Dark 70%

One thing that I didn’t notice as much on the quinoa packaging, is that there is a tree in the background behind the logo – probably since Q’uma refers to themselves as a “tree-to-bar” chocolate company (which, I suppose is a step beyond just bean-to-bar). It was fun to discover the variety of animals hiding amongst the branches.

rev-collage

Upon opening this inner packaging, the bar smelled heavily roasted + almost a bit ashy. Like the quinoa bar, this Extra Dark 70% bar also had some blemishes + a matte finish. Thankfully, this bar appeared less bloomed.

Even though both bars are 70% cacao content, the quinoa one appears to be lighter in color…is that because of the inclusions?

Like the quinoa bar, it had a medium snap & was slow to melt. I noticed a slightly gritty mouthfeel, though not like one attributed to stoneground cacao (aka Taza or Olive & Sinclair).

There was no odd after taste & this bar was much less astringent, so my guess is that the quinoa had somehow compromised the taste of the chocolate. While I admire that Q’uma strives to maintain the original taste of the beans through minimal processing and that their bars usually have only 4 ingredients, free from artificial flavors and/or emulsifiers, neither of these bars were complex and both lacked the bright fruity notes that are typically a characteristic of Peruvian chocolate. My friend kept 2 chocolates for himself (a milk chocolate + a 70% dark Maras salt chocolate), so hopefully his results will be better than mine!

If you’d like to purchase bars for yourself, here is the link to a U.S. company that imports and distributes these chocolates: http://www.makigourmetorganic.com/

To learn more about the Q’uma product line & philosophy, check out: http://www.qumachocolate.com/

Bonus “P” bar – Pump Street Bakery

What does your ideal breakfast look like? Mine is a warm piece of fresh bread with unsalted butter + a milky, rich sipping hot chocolate! Seems that I just found that winning combination in a chocolate bar made in England!!

Family-run Pump Street Bakery might best be known for their delicious breads and pastries that are made with minimal machinery use; but in 2013, they decided to take their obsessive attention to detail and start producing small batches of single origin chocolate bars in their shop between baking loaves of bread. Here is the link to a recent article about what happens when a baker decides to start making chocolate.

Their bean-to-bar production process has been tailored to achieve unique flavor profiles depending on the carefully sourced and selected single-origin beans which are imported from different farms around the world. These beans are roasted in their bread oven, then the ground nibs are conched (refined) for up to five days and the chocolate is matured for a month before being tempered.

Below, is the second in their “Bakery Series” of chocolate bars:

Rye Crumb, Milk & Sea Salt (60%) – made with Ecuadorian beans from the Hacienda Limon farm

As you can see, there is minimal packaging involved…just a flat, re-sealable, foil lined zip lock Kraft paper pouch with a lot number sticker keeping the pouch closed and nothing else. Upon opening the pouch, I stuck my nose into the bag’s opening and immediately thought of fresh-baked pumpernickel bread! That aroma shouldn’t be a surprise since this bar is made with dried 100% rye loaf bread which was ground into fine bread crumbs and added to the chocolate with a pinch of sea salt.

Unfortunately, this small 16-rectangle bar was broken in half during transit, but that just made it easier to start tasting!

As a quick side note, this was the single most cooperative bar, so far, in terms of “posing” for photographs!

There was a medium snap to the bar, but I was surprised that mini chocolate “crumbs” went flying everywhere while segmenting the rectangles for tasting. Though many suggest “melting” chocolate in your mouth for a tasting, I challenge you not to “chomp” this bar! Each bite is a crunchy delight. It was like eating a freshly toasted slice of bread that had been lightly buttered. For me, the creamy smooth dark milk chocolate was secondary to the texture and flavor of the rye bread crumbs.

Originally I was concerned when I noticed that this bar was about 2 months past the “best by” date, but it didn’t seem to adversely affect the taste at all…I can only imagine what it would be like “fresh”! It’s no wonder that this bar won Gold in 2015 at the Academy of Chocolate in London for the Best Flavoured Milk Chocolate Bar category.

Looks like I’ll soon need to visit some of the shops that carry their bars locally so that I can try more from their “Bakery Series”: the sourdough bar which started it all + their Honduras Bread & Butter bar which won multiple awards at the 2016 Academy of Chocolate.

To learn more about this multi-talented bakery & café, as well as see their full line-up of bars, check out: http://www.pumpstreetbakery.com/

O is for Only Child Chocolate Co.

Several months ago, I saw a “flat lay” of a variety of chocolate bars on someone’s Instagram feed and was captivated by the endearing hedgehog graphic of an unknown-to-me bar. Luckily, the post hash-tagged that chocolate by name so that I could search them out for myself! After reading the “backstory” of each bar on Only Child Chocolate’s website, I knew I had to try their trio of inclusion bars with adorable graphics & even cuter, pun-inspired names!

Since this purchase was made during the summer heat, owner Yana Yakhnes sent me a sweet, detailed email to ensure that I was aware of all the caveats of shipping from Portland, Oregon to Southern California. I assured her that I would be home to greet the mail carrier and that the chocolates would be well cared for once they arrived to me. What a thrill to receive the chocolates just a couple of days later…she had thoughtfully included a few bonus nib-topped solid chocolate heart bonbons + a colorful fringed, party paper blowout (think of a vintage noisemaker toy that doesn’t actually make noise!) Receiving that package brightened my day & was the perfect way to start the weekend 🙂

Hedgehog in the Fog (34% white choc with bergamot & black pepper)

This bar was named after a Russian cartoon where the two animal characters (a hedgehog and bear) would search for each other in a misty forest so that they can have tea together. This particular hedgehog must be drinking an Earl Grey tea since bergamot oil is what gives Earl Grey its distinctive taste.

The thick plain brown cardboard outer box is completely wrapped by a sticker with the eye-catching graphic on one side and the ingredients/informational details on the other. Since that sticker covers the flaps of the box, I needed a knife or letter opener to slice open the package so as to preserve the sticker intact…a minor inconvenience that most people probably wouldn’t notice or care about.

The four rectangle bar is wrapped in a re-sealable plastic sleeve and upon opening that, lemon was the predominant aroma (I’m so surprised that I didn’t sneeze when sniffing the cracked black pepper inclusion side!)

I always thought of bergamot as an orange-y flavor, so I decided to do some research on this citrus fruit. In case you’re interested too, here is a link to an article with more information.

Ordinarily I’m not a fan of white chocolate…this not-too-sweet bar was creamy & smooth, with just the right amount of cracked black pepper to provide a gentle back-of-the-throat lingering heat. While taking photos, I had to remind myself that this was not a savory white cheddar cheese 😉

Rosemary and Ginger Walk Into a Bar (38% milk chocolate with rosemary & candied ginger)

How can you not smile when looking at the slender sprig of rosemary and the ginger rhizome enjoying a cocktail together on the front of this packaging?

Like the white chocolate bar, the inclusion side of this bar is so photogenic, with its mostly evenly distributed clusters of crumbled candied ginger sitting atop rosemary-infused milk chocolate.

During the first couple of bites, I tasted and smelled mostly rosemary (which is a pleasant aromatherapy experience in itself!) The distinctive tangy “bite” of the candied ginger seemed to be cumulative & made itself known soon enough. While ginger might be a divisive ingredient, it is personally one of my favorite flavors. In my opinion, the creamy, smooth milk chocolate flecked with earthy rosemary paired well with the savory candied ginger. There are so many culinary and herbal benefits to rosemary and ginger…maybe this bar should be considered a “health food”?! ;-p

The Sun and the Sea (70% Venezuelan dark chocolate with sunflower seeds & sea salt)

Saving the best for last!

Upon removing the bar from the packaging, it was obvious why sunflower seeds were listed as the first ingredient 🙂 This bar reminded me more of a thin Rice Krispies treat than an inclusion bar!

It seems like generous handfuls of unsalted roasted sunflower seeds were coated with dark chocolate, formed into a bark/slab and dotted with quick melting large sea salt crystals.

I didn’t really notice olive oil, though it’s listed as an ingredient. Maybe this helped to keep the bar shiny and smooth? While it was hard to isolate the chocolate from the seeds themselves, I certainly didn’t mind as I munched away blissfully and tried hard not to eat the entire bar in one sitting!

Paraphrasing from the website, these unexpected flavors seize you by the hand and take you on a joyful adventure. To learn more, check out: http://onlychildchocolate.com/

M is for Map Chocolate Co.

Maps are multi-faceted. They can evoke memories of journeys from the past, they can open up a whole new world of places you have yet to explore and can also serve as a guide to help you find your way while on your present path.

“M” week is finally here! This is one of the bars that I have been eagerly awaiting for MONTHS! When I first started using Instagram at the beginning of the year, I was mesmerized by gorgeous photos of Map Chocolate’s square bars. If I’m honest with myself, I might have designed the whole Eating the Chocolate Alphabet project simply as an excuse to try this chocolate brand for myself!

Since this chocolate wasn’t available locally, my only viable option was to visit Map’s website to make my selection. It was such a treat to scroll through more mouth-watering pictures and smile while reading each bar’s unusual and unique name. In the end, I selected one inclusion bar (Still Life with Pi: a renaissance of candied orange peel & vanilla seeds / Belize 65%) + one bag of hot chocolate mix. (Let me tell you, it’s been such a challenge not to indulge in a cup of cocoa, I’m so glad that the self-imposed moratorium is finally over…stay tuned on Instagram for that!)

It’s evident that much care and thought have been put into each small detail, including the packaging. Rather than revealing itself too quickly, this chocolate bar arrived packaged like a small gift to be unwrapped.

The simply folded plain brown tissue paper, adorned with a bit of gold ribbon, was kept closed with a small black sticker emblazoned with an “M” in gold calligraphy amongst a cloud of decorative curlicues.

I was especially touched by a personalized, handwritten note on the back of a small map square tucked into the ribbon at the back of the package.

Once that layer was removed, an old world style map peeked out from the sides of a simple, yet elegant outer sleeve providing ingredient information.

The clear sticker used to keep the sleeve closed exhorts you to “find open roads” and begin an exciting adventure! 🙂

Sliding the map-wrapped bar from the sleeve, I saw a familiar sight! An aerial view featuring the colonnade and piazza of St. Peter’s Basilica, an Italian Renaissance church in the Vatican City, the papal enclave within the city of Rome. This map transported me back to my 2009 trip to Italy and a treasured photo that a friend took from the top of the dome, overlooking the city below.

As I peeled away each layer of protective packaging, the heady chocolate aroma was both enticing and intoxicating. After months of waiting and worrying, would the square be broken into pieces or perfectly intact? Now came the moment of truth! I delicately unwrapped the final layer of coated white paper to reveal a pristine shiny square which brings back memories of the Moorish tiles I saw at the Alhambra in Spain during my first European trip as a teenager.

Maybe it’s me…but from within the 12-pointed star (which is said to depict completeness), I can almost see the outline of the Castel Sant’Angelo, which was also on the map of Rome.

In an interview, Mackenzie Rivers (Map Chocolate owner and chocolate maker) revealed that this Belgian-made mold is called “Scheherazade” – as in the storyteller of “One Thousand and One Nights.” This seems to go well with a quote that was included as part of the non-traditional tasting notes page: “…chocolate carries an amazing story of cultivation, travel, wild places, people, birds landing amongst its leaves, rain falling, farmers tending it, and mouths tasting it. every bite the story unfolds.”

The reverse (or inclusion) side is equally complex with the combination of slightly chewy vanilla seeds, crunchy candied orange peel and tiny perfectly shaped sugar crystals.

It seemed like such a shame to break the bar into pieces, but it had to be done! Not surprisingly, the same adjectives can be used for both the mold and the chocolate itself: overlapping, interlaced and intricate. Biting into the smooth & creamy chunks, there were long lasting layers of flavor as well as bright/tart fruit notes.

In the words of Mackenzie: “this bar is about coming full circle, by way of the meandering tangent.”

With my apologies, here are some of my thoughts on the reason for choosing “Pi” as part of the bar’s name (with help from an online article from wonderopolis.org):

“Pi is an irrational number, which means that its value cannot be expressed exactly as a simple fraction.” Since taste is very subjective, it would be impossible to create a definitive, one-size-fits-all description for any chocolate bar. Therefore, just like there is no end to Pi’s decimal places, there is an infinite number of ways to encapsulate the experience of tasting chocolates.
“Since circles can vary in size, yet they all retain the same shape, ancient mathematicians knew there had to be a special relationship amongst the elements of a circle. That special relationship turns out to be the mathematical constant known as pi.” I’d like to think that, regardless of each person’s history/backstory, chocolate can be the connection that unifies us all.

To find the chocolate bar that “speaks to you” and begin your own adventure, check out: http://www.mapchocolate.com/

G is for Gracias Chocolate

What does one do when faced with the challenge of choosing between three unusual inclusion bars? Use the “eenie meenie miney moe” or “rock paper scissors” method? Well, after some consultation with friends, I did what any sane person would do: tried ALL three!! (OK, you caught me! I really just wanted an excuse to try all of them since I’m doing this research for all of you! 🙂 )

I’m not sure what led me to discover Gracias Chocolate. It must have been photos on either Facebook or Instagram showing off their array of uniquely flavored inclusion bars.

Originally I was hoping to avoid summertime shipping costs & planned on asking visiting relatives from the San Francisco area to transport the bars to me. When that didn’t work out last month, I tried coordinating with a Sacramento friend to visit a local farmers’ market to obtain the bars for me – but then 100+ degree weather messed up those plans! In the end, I think it worked out just fine to buy directly from Jessica at Gracias Chocolate since the delicate bars were expertly cushioned with multiple layers of bubble wrap & sent along with an ice pack to keep things cool (we also waited to ship until the weather cooperated more!)

It’s great that Gracias Chocolate is so transparent about the ingredients they use for their bars. Each bar has a page dedicated to it on their website. There are thumbnail photos of the ingredients, along with a short paragraph about the health benefits about them. I learned so much about maca (a root that grows in the South American Andes) and coconut sugar (made from dried sap of a palm tree) from reading those blurbs. Another great thing is that they acknowledge the sources of the ingredients, right down to the farm or co-op. I wish all chocolate makers disclosed that amount of information.

Gracias Chocolate started in 2014 with the purpose to “create a powerfully great taste experience using high-quality and conscionable ingredients that are healthy & kind to our bodies and the Earth.” This is why they are committed to making chocolate treats that are soy-free, dairy-free, gluten-free, vegan + free from refined sugar. Additionally, they use non-GMO, organic, fair trade or responsibly farmed ingredients, as well as biodegradable packaging (a bonus is that the packaging is clear + re-sealable).

Each of the three bars that I tried had some common “base” ingredients like 10% maca and different percentages of unroasted Ecuadorian Arriba Nacional cacao powder (follow the link to see more information about the 6-8 ingredients that were used in each bar). Building on that base, each bar then had “inclusion” ingredients to make them truly stand out.

All of the bars lacked a sharp “snap” when broken – I blame the summer heat/humidity for making them more bendable than they should be. Not surprisingly, they all had a slightly gritty/coarse texture…but, I didn’t mind the mouthfeel since it made me more aware that unrefined coconut and maple sugars were used.

Below is a brief description of each bar, in the order that I tasted them.

Sour Cherries and Pistachios (64% cacao)

Even after being careful with these delicately thin bars, I still managed to crack this bar before opening the package 🙁 One of the very first flavors that I detected when biting into this bar was anise! I was sure I was imagining things since it wasn’t listed on the front of the package, but indeed there it was listed on the back! The tart, chewy, unsweetened dried sour cherries paired nicely with the salty smashed pistachios and crunchy nibs. This combination produced an overall “earthy” flavor for me.

Olive, Date & Thyme (65% cacao)

This is the bar that originally drew my attention to Gracias Chocolate. Where else can you find a chocolate that sounds like a Mediterranean feast or an Algerian/Moroccan tagine?! This is the epitome of sweet & savory: generously chopped dates for the sweetness and sun-cured olive morsels for the savory. My only complaint is that the dates (I think they were Medjools) stuck to the packaging & that made it harder to remove the bar. To me, overall the bar was more savory than sweet, plus the combination of olives and chocolate is definitely an acquired taste.

Citrus Habanero & Hazelnuts (63% cacao)

Habanero peppers are known to have a kick, so I wanted to make sure to leave this for last in order not to ruin my palate. This one certainly didn’t disappoint in terms of heat! The combination of habanero-infused olive oil and cayenne pepper produced a short-lived, but noticeable “back of the throat” burn…however, it was my favorite bar of the bunch (and it was “juicy” too)! What you see is primarily Oregonian hazelnuts from Freddy Guys Family Farm, but the aromatics are orange oil. I can only imagine this combo as a hot chocolate…maybe I need to experiment a little?!

To see all their flavors and even sign up for a chocolate bar subscription plan, go to: http://www.graciaschocolate.com/ – you’ll thank me for it 😉

E is for Ethereal Confections

From Merriam-Webster – Ethereal (adj.): resembling heaven; seeming to belong to another world.

About three months ago, I purchased this handcrafted inclusion bar at a local natural foods store that strives to sell only pure, ethical and sustainable products.

While I realize that the “best by” date expired already (Ethereal recommends consuming the bar within a month of purchase), I was willing to take a risk and wait to consume it as part of the Eating the Chocolate Alphabet series. Even though the chocolate did experience some temperature fluctuations, it did not disappoint in terms of taste and overall appearance.

The foil wrapped bar bulged within its paper outer wrapper, giving me an indication of the generous amount of premium ingredients that were just bursting to be tasted.

The two sisters who run Ethereal use their own unique recipes and craft each bar by hand to create the perfect balance of chocolate and nuanced fusion flavor combinations. This 66% dark chocolate paired with Macadamia nuts, dried raspberries and Kaffir lime leaves takes you on a multi-sensory journey. First you see & smell the nuts and berries; then you sink your teeth into those two crunchy main ingredients and lastly you taste the citrusy lime leaves that must have infused the chocolate itself.

Can’t wait to try the rest of their heavenly flavor combinations, though (to be honest) I’m afraid that their scorpion chile/bourbon/sea salt/pecan bar might pack a little too much heat to be considered “ethereal” for me 😉

Check out their website for all the details about their quaint Victorian storefront café in the heart of the bucolic/serene town of Woodstock, IL (better known as the setting for the “Groundhog Day” movie): https://www.etherealconfections.com/

Bonus “B” Bar – Black Mountain Chocolate

When you worry that the “B” of your dreams might actually be a “C” (and aren’t sure you can acquire said “B” in time), you hedge your bets and buy a backup “B” (as if I *really* need an excuse to buy more chocolates!) 😉

Black Mountain Chocolates from the Southern Appalachians was the first bean-to-bar chocolate maker in the Carolinas and has been around since 2007, but I was unfamiliar with them here in California since they seem to be sold mostly on the East Coast and primarily in North Carolina.

I love that when they wrapped the bar in gold foil, they opted to position the bar with the logo facing up, so that this is the first thing that you see instead of the back of the bar with the sea salt inclusion.

The logo of the bear climbing a tree to reach cacao pods is so cute!

Though the chocolate’s country of origin isn’t listed on this 70% Sea Salt Bar packaging or on their website, many other sources point to them using Hispaniola beans from the Dominican Republic, which to me has bright red fruit or berry notes. The delicate fleur de sel Celtic Sea Salt melts quickly and provides a savory counterbalance to the sweetness of the chocolate.

My favorite quote from the short video on their website was owner Brent Peters’ comment that the chocolate factory is his “little red sports car” (referring to what other men purchase when they have a mid-life crisis). I think he made the right choice buying this chocolate company instead…don’t you?! 🙂

If you are ever in the Arts District in downtown Winston-Salem, be sure to stop by the Old Winston Tobacco Warehouse on Trade Street to see BMC’s visible factory or take a guided tour!

For more information, go to: http://www.blackmountainchocolate.com/

A is for Askinosie

In late 2014, I was unfamiliar with the name Askinosie. Upon entering a local chocolate & gelato shop, I had noticed a metal canister of cocoa nibs on a shelf. It wasn’t clear to me if this was for sale or just for décor, so I took a picture to research further. After that, I was more aware of their products at other shops around town. Their chocolate bars typically feature the faces and bios of different farmers around the world, but I was never really tempted to buy one. Then, I started hearing and reading about Shawn Askinosie and his commitment, dedication and passion to making a positive impact in the world by sourcing ingredients directly from farmers around the globe. If you are interested in learning more, here is one of the articles that I read: http://www.chocolatenoise.com/askinosie-chocolate/

It was after I saw an Instagram post about an inclusion bar in their collaBARation line that I knew that Askinosie would represent the first letter in my Eating the Chocolate Alphabet series!

Their simple, eco-friendly and biodegradable brown paper packaging belies the exceptional chocolate hidden within the easy to open sleeve. The rustic twine tie used to keep the package closed at the top comes from a bag of beans that was shipped to their factory, recycling at its best!

I liked that the inner packaging was clear plastic (and that it’s home compostable) so that I could immediately see both sides of the bar: the 18 shiny squares with letters spelling “askinosie chocolate” on one side and the generous inclusion side on the other. Living up to the bar’s name, there was a cascade of lightly toasted, shredded coconut that escaped upon opening the package, creating “A Beautiful Mess” seen in these photos.This is a 65% dark chocolate bar made from Mababu, Tanzania beans + coconut sugar + toasted coconut. I was drooling from the aroma while I was taking photos! The chocolate is smooth, has a nice snap, and is also sweetly complex while having a creamy mouthfeel. This all pairs well with the chewiness of the coconut flakes.

Now I’m on a mission to find a bar from their limited release “1098” line!

Check out https://www.askinosie.com/ for lots more information on the journey of this chocolate + the history behind one of Forbes’ 25 Best Small Companies in America.

What are some of YOUR favorite Askinosie bars? Let me know what you think!

Tag: inclusion bar