Roasting single-origin cocoa beans in a 19th century, repurposed coffee roaster, Charley Wheelock’s “bean-to-bar” chocolates are all roasted in his little shop in SE Portland. The sensation of eating his chocolate is more similar to drinking a fine wine rather than eating your typical chocolate bar. When sitting down with Charley, the origin of the chocolate itself became the precursor for how to pair flavors. Using Peru as home base, we paired Woodblock’s single-origin chocolate with a single-origin Peruvian coffee from Stumptown. The flavors dance together in perfect unison as the roasted cocoa beans compliment the roasted coffee beans, neither overwhelming nor overshadowing one or the other.