This is Highly Recommend, a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now.

Chocolate calls to me everywhere. I hoard gas station Twix. In my small town grocery store, blocks of a large square 58% cocoa number that costs eight literal dollars follow me home in droves. Foreign airports are my favorite; the blind roulette of surprise waits behind shiny wrappers. What is it? A brown brick of delight, that’s what. There is only one thing that deters me: cold straight-from-the-fridge chocolate. It’s chalky, firm, and uninviting. One clench of the molars and the whole thing breaks apart like a hunk of dense clay. The best chocolate is fudge-like, so soft it almost melts on the tongue. For that kind of pliability, you either need to leave your squares on the coffee table through a full episode of Euphoria, or you can buy a variety pack of Honey Mama’s Cocoa Truffle Bars.

Made from a core triumvirate of tasty ingredients—cocoa, raw honey, and unrefined coconut oil—they’re a textural masterpiece. These truffle bars are rich and buttery; every bite is like the middle piece of a brownie batch. They’re also a little chewy, which I expect we can thank drippy-drizzly honey for. Straight from the fridge (which is where you should keep them, lest they actually do melt), a fingernail can be driven into them with barely a shred of resistance. Honey Mama’s are always ready to be eaten, and I love them for this.

The flavors are dynamic, which is why you need the variety pack. Some are laced with desiccated coconut, sprouted almonds, or coffee grounds; others are smooth like ganache. Tahini Tangerine—both earthy and bright with citrus—whisks me away to somewhere warm, with palm fronds. The Ginger Cardamom is peppy and bracing, a little bit like masala chai in chocolate truffle form. I like to cut the roasty Coffee & Nibs flavor into little squares when I’m on deadline and pop one as a reward every time I finish a paragraph. (Almost there!) And while the namesake honey in each bar delivers my ideal texture, it’s also more floral and caramelly than plain old sugar.

As you can probably discern from the ingredients mentioned thus far, these truffle bars are virtually health foods. (Honey Mama’s was born in Oregon.) They contain no refined sugar, are made in a gluten-free kitchen, and are technically raw. This is not why they’re worth buying, though it certainly feels like a boon to be eating something that tastes like buttercream frosting but, nutritionally speaking, is more like trail mix.

By the final bite Honey Mama’s Truffle Bars are almost mousse-like and leave a pleasant residue of coconutty oil on my fingertips. It’s a hard world out there, but fudgy chocolate is a reminder that from squish we came and to squish we will go. My Twix are quivering in their foil.