All Ranger Chocolate Bars are made with great care — from sourcing the best ingredients to controlled roasts, grinds, bar production.
The ingredients are simple: organic cacao and organic sugar.
Small - .25oz (7g)
Standard - 1.25oz (35g)
Large - 2.25oz (64g)
70% Piura, Peru
Grown in the Alto Piura Valley, these beans are considered some of Peru's most exquisite with a high level of white Criollo cacao. This rare variety produces a balanced chocolate with a smooth texture.
Tasting notes: cocoa forward with truffle and a black cherry finish.
70% San Martín, Peru
San Martín is a region in the upper part of the Peruvian Amazon rainforest. Ranger enjoys pairing it with hearty red wines and their favorite IPAs.
Tasting notes: earthy, cacao, strawberry, apricot, wine, chili pepper.
72% Salitral, Peru
A northern region of Peru close to Ecuador, this Criollo cacao bean was lightly roasted to help retain it’s innate fruitiness. The finished bar is so fruit forward, one of Ranger's tasters described it as “juicy."
Tasting notes: stone fruit and honeysuckle with a bold strawberry finish.
75% Nord, Haiti
Nord is a well balanced bar made from beans grown in Northern Haiti. Ranger is honored to be one of the first makers in the United States to produce chocolate from their first harvest.
Tasting notes: butterscotch, cream and a hint of apple.
80% Chulucanas, Peru
Chulucanas is small community of men and women farmers in the northern Piura Region of Peru. Climbing the hills together, Ranger fell in love with their delicate and naturally sweet cacao beans.
Tasting notes: woodsy, tobacco, black walnut, raspberry.
80% Polochic, Guatemala
The Polochic Vally in southeastern Alta Verapaz, one of Guatemala’s hottest micro-climates and is farmed by more than 50% female farmers. The unique climate in this region produces high quality cacao with a balanced chocolatey flavor.
Tasting notes: molasses and caramel.
Ranger's Wildcard bar allows their makers to work with different levels of sweetness and varieties of cacao — it could be a blend or a unique single origin bean — each batch is always a surprise.
66% Cacao Maple Sugar
Maple sugar is made by evaporating the water from maple sap, leaving behind pure maple sugar crystals. Maple sugar tends to have a sweeter taste. Paired with a bold fruit forward Trinitario cacao, the resulting chocolate bar has a unique flavor profile that you'll love.
Tasting notes: strawberry and maple.
This bar strikes a balance between two of Ranger's most beloved items on the planet — chocolate and espresso. They collaborated with some of the best coffee roasters in Portland to produce a warm and welcoming bar.
Oregon Sea Salt
Part of the sea salt adventure series, exploring salt harvested from the Pacific Ocean. In Oregon, Ranger teamed up with their neighbors at Jacobsen Salt Co, pairing their Pure Flake Finishing Salt with their beloved Salitral cacao beans from Peru. Sea salt is turned into the chocolate to add texture and retain its true flavor.
Japan Sea Salt
Another bar in the sea salt adventure series, exploring salt harvested from the Pacific Ocean. Ranger teamed up with their friends at Bitterman Salt Co to pair the exquisite Japanese Hana Flake Sea Salt with cacao beans from the Semuliki Forest in Uganda. Sea salt is turned into the chocolate to add texture and retain its true flavor.