From Passionfruit to Banana Bread: These Tropical Bars at the Northwest Chocolate Festival Taste Like Vacation
Published
10 September 2025
From passionfruit crunch to banana-cinnamon nostalgia, these bars bring the sun-soaked flavors of the tropics straight to Seattle
Welcome to the Chocolate Cabana.
Tropical fruit and chocolate have always been natural travel companions — cacao itself is a tropical crop, after all. But at the Northwest Chocolate Festival 2025, makers are going far beyond your average chocolate-orange combo.
This year, some of the most memorable bars are infused with juicy, sun-ripened tropical fruits—from sharp passionfruit and silky mango to guava cheesecake vibes and wild Amazonian açaí. These aren’t just fruity—they’re complex, creamy, tangy, spicy, and totally transportive.
Whether you’re craving a beachy escape or want something new for your palate, these 5 bars deliver vacation flavor without leaving the city
5 Tropical Fruit Bars to Taste at the Festival
1. Baiani Chocolate – Passionfruit Crunch (63%)
Maker: Baiani Chocolate
Travelling from: Brazil
Cacao Origin: Single-estate Brazilian
The Vibe: Bright, tropical, with a tangy pop.
Why Try It?
This bar is a fan favorite for good reason: it hits with a bold burst of real passionfruit acidity followed by a lingering, tropical sweetness. The crunch from demerara sugar caramel mixed with the dehydrated passion fruit pulp is folded into silky 63% chocolate, giving it texture and tang in every bite.
Tasting Notes:
- Aroma: Tart citrus peel and fresh cacao
- Taste: Tangy fruit meets rich chocolate
- Texture: Smooth with crackling passionfruit crunch
Perfect For: Adventurous eaters who love sweet-sour balance.
2. Mission Chocolate – Guava & Cream Cheese
Maker: Mission Chocolate
Travelling from: Brazil.
The Vibe: Comfort food meets tropical dessert
Why Try It?
Inspired by the Brazilian dessert Romeo e Julieta (guava paste and cheese), this bar blends creamy milk chocolate with chunks of guava and a subtle cream cheese swirl. It’s rich, tangy, and deeply nostalgic—whether or not you grew up in Brazil.
Tasting Notes:
- Aroma: Guava jam and vanilla
- Taste: Sweet fruit layered over creamy dairy
- Texture: Smooth with chewy guava bites
Best For: Dessert lovers looking for something indulgent and surprising.
3. Levelez Chocolate – Mango-Infused 58%
Maker: Levelez Chocolate
Travelling from: Mexico
Cacao Origin: Chiapas
Flavor Personality: Tropical elegance with a golden edge
Why Try It?
This bar takes real mango, gently infused into 58% dark chocolate, creating a velvety blend of fruit, floral, and cacao. Unlike freeze-dried chunks or candied mango, this is pure infusion—subtle, sophisticated, and super smooth.
Tasting Notes:
- Aroma: Sun-ripened mango and soft cocoa
- Taste: Lightly sweet, with a slow-building fruitiness
- Texture: Exceptionally silky
Best For: Mango lovers! Levelez uses sweet mangos from Oaxaca, and the subtle flavor of the mango gently complements the deep notes of the cacao. Tip: Levelez Chocolate also makes a 58% Passionfruit Chocolate Bar.
4. Luisa Abram – White Chocolate with Açaí Berry
Maker: Luisa Abram
Travelling from: Brazil
Cacao Origin: Amazonian wild cacao
The Vibe: Creamy and berry tart.
Why Try It?
Known for her wild-harvest cacao, Luisa Abram takes a break from the dark stuff and offers a stunning white chocolate bar studded with vibrant açaí berry. The result? A creamy-tart combo that delivers both decadence and a hit of the rainforest.
Tasting Notes:
- Aroma: Yogurt, berry, and vanilla
- Taste: Tangy berry cut through soft cocoa butter sweetness
- Texture: Creamy with occasional fruit flecks
Best For: White chocolate skeptics looking to convert.
5. Argencove – Banana, Cinnamon & Clove
Maker: Argencove
Travelling from: Nicaragua
Cacao Origin: Nicaraguan heirloom
The Vibe: Warm, spiced, and spiced banana nostalgia
Why Try It?
This bar takes ripe banana flavor and marries it with warm baking spices like cinnamon and clove. The result is cozy and exotic all at once—like dessert, breakfast, and a beach bonfire rolled into one.
Tasting Notes:
- Aroma: Banana bread, clove, nutmeg
- Taste: Fruity-sweet with spice-laced richness
- Texture: Melt-in-your-mouth with a creamy finish
Festival Tip: This one is pure comfort in a chocolate bar. There’s something about spiced bananas that we can’t go past.
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From Cakes to Cacao: We Love Bars That Bake in the Creativity
For years, fruit has been the star of baking’s boldest moves — think:
- zesty lemon tarts,
- mango cheesecake,
- raspberry rose macarons,
- or upside-down banana-rum cakes.
Pastry chefs have never shied away from getting weird (and wonderful) with fruit.
Now, craft chocolate is having its fruit-forward moment—and it’s not just tossing in raisins or orange oil.
Makers are infusing, fermenting, freeze-drying, swirling, and stirring tropical fruits into their bars with the same care and creativity bakers bring to patisserie.
These aren’t sugar-bomb fruit bars. They’re thoughtfully balanced, sometimes tangy, sometimes floral, sometimes deep and jammy, pushing chocolate in unexpected directions.
If you’re the kind of person who gets excited by pineapple upside-down cake or a perfect slice of guava cheesecake, this is your corner of the chocolate world now.
It’s bright, fun, occasionally nostalgic—and most of all, deliciously inventive.
Planning Your Northwest Chocolate Festival Day
Here’s what you need to know to make your tasting journey smooth and satisfying:
- What: The Northwest Chocolate Festival 2025
- Location: Meydenbauer Center, 11100 NE 6th St, Bellevue, Washington
- Dates: October 4–5, 2025
- Time: 9:00 AM – 5:00 PM (both days)
- Website: nwchocolate.com
For More details:
- See our headline article here: Northwest Chocolate Festival 2025: The Insider’s Guide for Chocoholics
- Check out our entire section dedicated to all things Northwest Chocolate here: Northwest Chocolate Festival 2025 Beanstalkr Guide
If you’re keen we’d love to see you at our session.
“Craft Chocolate: Flavors You Never Knew You Needed”. See here for details: Beanstalkr’s Session – Craft Chocolate: Flavors You Never Knew You Needed
See here for the full Northwest Chocolate Festival 2025 schedule: Northwest Chocolate Festival Schedule
FAQ: Tropical Fruit Chocolate at the Festival
Q: Are these bars super sweet?
Not necessarily. Many bars use dark or milk chocolate bases, and the fruit adds acidity or flavor complexity—not just sugar. Some (like mango or açaí) are actually quite subtle.
Q: Do they use real fruit or just flavoring?
The bars featured here use real fruit in various forms—freeze dried, dehydrated bits, or infusions. No artificial “tropical punch” here.
Q: How long do these bars stay fresh?
Most bars with dried or infused fruits have a shelf life of 6–12 months when stored in a cool, dry place. Avoid sunlight and don’t refrigerate unless your space is warm.
Q: I usually only like dark chocolate—should I skip the white or milk bars?
Try them! Some of the best surprises come from how fruit softens or sharpens a base chocolate—the white açaí bar or milk-based guava bar might totally win you over.
Q: Are these bars vegan?
Some are (like Levelez and Baiani Chocolate’s Passionfruit Crunchbar), but not all. If you’re plant-based, check the label or ask at the booth—many makers are happy to share sourcing and ingredient info.
Q: Can I buy these bars after the festival?
Usually, yes! Many of these makers ship internationally or are available at select specialty shops. But festivals often have limited batches or exclusives, so grab them when you can!
Q: Where can I buy these after the festival?
Many of these bars are limited-batch and only available online or at specialty retailers. Grab what you can at the festival, and check the makers’ websites or Instagram for restocks.
Go Bold or Go Home.
Savory and spiced chocolate bars may not be for everyone—but they’re definitely not boring.
Whether you’re team cheese, team smoke, or team “why not?”, these bars push the boundaries of what chocolate can be.
These global chocolate makers are pushing boundaries and introducing the world to flavors they love.
You’re not just tasting chocolate—you’re tasting technique, terroir, and imagination. So follow your curiosity, take a bite, and don’t be afraid to surprise yourself.
Which tropical bar are you most excited to try? Let us know in the comments!
Want more chocolate reviews like this? Subscribe to our newsletter for exclusive tasting notes, festival guides, and small-batch picks from around the globe. As always, thanks heaps for talking beans with us.
Where to next?
If you’re off to the Northwest Chocolate Festival 2025, we recommend:
And if you’re curious, we recommend:
And if you’re still not so sure, check out what events or makers are in your area:
Talk Beans with us!
Got any questions? Feedback? Want to hi say? Reach out below – we’re always happy to chat!
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Chocolate Making from the Bean by Ecole Chocolat 2025 – Program
Source cocoa beans. Roast. Winnow. Grind. Temper chocolate and mold into bars. See here for more information.
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