In her second collaboration with Michigan-based chocolatier Crow & Moss, Eva Masaki celebrates another deeply personal connection to Japan: Gujō, a mountain city in Gifu Prefecture where she lived after university. The region's alpine landscapes—snowy summits, coursing rivers, and brilliant night skies—left a distinct imprint on Eva, shaping a reverence for tradition, community, and craft. To honor this time and place, she partnered with Shibano Farm in Gujō, where farmers cultivate a vibrant tōgarashi chili pepper known for its balanced heat and earthy profile.

The chili's sharp warmth and bright citrus is paired with 69% single-origin Wampusirpi cacao from Honduras. The cacao itself carries notes of toasted nuts and roasted banana which, when blended with the fire of tōgarashi, evokes the Japanese hearth in winter—a low fire burning among layered textiles and aromas, as snow falls outside. Crow & Moss —led by professional baker and chocolatier Mike Davies and family in Petoskey, Michigan—once again worked closely with Eva to refine the pairing, balancing the pepper's heat with the chocolate's depth.

Packaging colorways draw inspiration from Takasu, Eva's former alpine village in Gujō, recalling the warmth and traditional practices of its people. Each bar carries Eva's ancestral hanko stamp printed in tonal plum.