Stop: 62% cacao, 38% coconut milk, one clean proportion
Stop was the first River bar: vegan, bitter, fatty enough to melt cleanly, and shaped around the same 62/38 balance as the recipe.

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.
Stop was the first River bar: vegan, bitter, fatty enough to melt cleanly, and shaped around the same 62/38 balance as the recipe.
Starting from roasted nibs asks for long conching. Starting from 100% cacao paste can make the process much shorter.
Shiro, Amara, Stop, Fragile and Tato are about simple ingredient ratios first: milk, cacao, coconut milk and cocoa butter.

A white cacao-butter bar with only two ingredients and no added sugar: 2/3 milk powder and 1/3 cocoa butter. Creamy, minimal and naturally more paste-like than sugary white bars.

A bitter milk-cacao bar for people who like dark profiles: 2/3 cacao and 1/3 milk powder, with no added sugar. It lands close to an 80% dark character, but the softening ingredient is milk, not plain sugar.

A three-ingredient cacao bar with no added sugar, designed to arrive broken on purpose. Fragile turns a shipping problem into the format: thinner packaging, less waste and pieces that are meant to be shared.

A three-ingredient cacao bar inspired by childhood creamy milk bars, but with cleaner ingredients and no added sugar. Amara and Shiro are the parents; Fragile is half of each; Tato is the next generation, closer to Shiro.



A quiet, USB-powered air purifier that just does its job. Cleaner room air from a printed object that actually looks like it belongs on the shelf — no humming appliance, no exposed electronics.

A full-size ice-pack air cooler built from printed parts, a quiet USB fan and a frozen water pack. Freeze the pack overnight, place it inside, and Yuki sends a steady cooler stream across the desk with very low power use.