Would chocolate by any other name smell as sweet? Chocolate maker, culinary innovator, and cacao magician Sebastian Cisneros of Cloudforest truly makes us think about chocolate in ways we never have before. His gray bar, inspired by Japanese landscapes and treats, is made by conching cocoa butter with black sesame seeds instead of cacao beans. We’ve let the complexity of the “chocolate” speak for itself, developing a light gray chocolate and sweet cream base with pure bits of his sesame and matcha chocolates nestled throughout. Nutty, earthy, a touch bitter, and vaguely vegetal, this will be unlike any ice cream you’ve tasted before.