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Porcini: Mushrooms are an important part of Lithuanian cuisine, thriving among the dense pine forests to be found by foragers, and Naive's chocolatier Domantes collects the wild porcinis for this bar. The mushrooms are dried and added to Bolivian milk chocolate with a specifically engineered method, yielding a fudgy milk chocolate with apparent mushroom umami. TASTING: earthy umami, porcini, savory, balanced, fudgy, rich PAIRING: porters and stouts, IPAs, tequila and mezcal Ambrosia: This bar is made with honey from Naive's biodynamic apiary in a unique location near the forest. Essential to Lithuanian culture, honey is used for a number of food and drink purposes, it has also been incorporated into their Pagan belief system, proverbs, tourism, and basic healthcare. TASTING: earthy, floral, fudgy, pollen, honey sweetness PAIRING: blue cheeses, grana style cheeses, e.g. Parmigiano Reggiano or Sapore del Piave, fresh cheeses, barrel aged sprits, e.g. whiskey or rum