A SLICE of coconut cheesecake, with dark chocolate. And that’s exactly what it tastes like. NY style cheesecake, not European. Caramel cheesecake chocolate with coconut cream, local butter, and vanilla and pineapple extracts. We enrobed it in a blend of Bolivia Itenez and Puerto Rico milk chocolates, then did a second enrobe in Mexico Almendra Blanca for a tart edge.
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