2021-22 ICA Asia-Pacific Bronze prize 2022 AoC Bronze prize 2020-21 ICA World Final Sliver prize 2020 ICA Asia Pacific Sliver prize This bar is made from the cacao bean that has been fermented with wine yeast and wild yeast in a temperature and moisture controlled fermentation room. After the fermentation, the bean was aged in the low-temp bean cellar for several weeks, to develop a subtle aroma and smooth mouthfeel. The chocolate has a very pleasant mouthfeel and gentle tasting notes such as hazelnut, almond, brioche, and berries. Ingredients: Taiwanese cocoa liquor, sugar, cocoa butter, yeast