Stop is the first standalone River cacao bar Alessio invented, and it sits a little apart from the milk-powder family. It is vegan, bitter, simple and built from cacao plus coconut milk powder.
The recipe is 62% cacao and 38% coconut milk powder. That 62/38 split is close to the golden-ratio relationship: 38 multiplied by about 1.62 gives 62, and 38 plus 62 gives 100.
The proportion is not only in the ingredient list. Stop repeats that relationship in the bar shape: long side to short side, and the higher and lower parts of the form.
Coconut milk behaves differently from dairy milk powder. With Amara, too much milk powder can make the chocolate too pasty and hard to pour. With coconut milk powder, the recipe can go much further because the fat content keeps the texture softer.
That is why Stop could theoretically move toward a 100% coconut-milk bar or, with the ratio inverted, a 38% cacao and 62% coconut milk spread. Warmed slightly — or even at summer room temperature — that inverted version can become a rich spreadable cream.
The bar stays at 62% cacao because that balance tastes right: still bitter, low in sugar, high in fat, vegan, and smooth enough to melt cleanly in the mouth.
Stop
The first standalone River cacao bar: vegan, bitter and built around 62% cacao with 38% coconut milk powder. The same rounded 62/38 proportion shapes the bar, while the coconut fat gives it a clean melt-in-the-mouth texture.
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