We have developed a unique set of six bars to demonstrate the versatility of cacao (L Theobroma Cacao), macambo (Theobroma Bicolor), and copoazú (Theobroma Grandiflorum) beyond the conventional use of nibs, which typically represent only 15 to 20 percent of the fruit. We strive to use as many parts of these fruits as possible, integrating them into the final product.