Cloudforest is 2,500 square feet of chocolate making and chocolate drinking. The latter is already a find—pudding-luscious and sweetened with the rounded hit of maple syrup. It marches over the tongue like desire. From the shelves, check out the bars pushing the boundaries of “white chocolate:” a Japanese-esque Goma bar goes gray-green with cacao butter, black sesame paste and matcha dustings; the Bruno tastes like a buzzsawing, chocolate-dipped espresso bean, despite containing no actual chocolate.