(It must be the chocolate.) They call me “Chocolatier” on the trail, ’cause I share crazy-good chocolate with hikers I meet. This year, Chocolatier, Just Mike, and Almost Ready will be hiking the White Mountains section of the Appalachian Trail. I made this bar for our starting point–Mt. Moosilauke.
The LONG TRAIL BAR is dense with cacao nibs, toasted pecans, local blueberries, and chewy candied and crisp dried blood oranges. The chocolate is Honduran 80%. Pure hiking fuel.
