Mocha, dude! We decided to make the coffee bar a dark milk to counterbalance some of the bitterness of the whole, coarsely cracked coffee beans. In addition, we have the option of pairing specific fair trade, organic origins of both the coffee and cacao; we went with two earthy tones, Panama and Nicaragua. The coffee is roasted fresh by Champaign’s own Columbia Street Roastery.

Madagascar cacao is becoming quite well known and loved among artisan chocolate makers around the US. For good reason too—ours is full, bright and intense. Strong notes of raisin and cherry, and a good bit of roasted chocolate flavor backing the red fruity highs.

The most popular bar. Others have tried the sweet/salty/creamy combination with bacon, we prefer to borrow from the other page of the modern chef’s handbook and derive the same effect with salted caramel. The caramel is made in house by Flatlander’s chocolatier half; it’s good.