This chocolate bar is a pure experiment in texture, fermentation, and roasting. This is a rough ground bar with a double fermentation and one of the most interesting notes in our collection. The bar is of a very light brown colour brown which is unusual for 70% dark bar. You will get an aroma of pineapple and a soft floral sweet fragrance. The unique double fermentation method which is also used in champagne production was applied during the production process.
International Chocolate Awards, World 2019 - Silver
Taiwanese cocoa beans, sugar, cocoa butter.