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After a lifetime of eating chocolates with Porcelana (Amadei vs. Alain Ducasse) being my favorite, I found out my childhood home finally produced a chocolate - so I am a bit partial. Packaging is very Taiwanese. Chocolate came in a plastic bag which is very Taiwanese prob for the hot weather but not very typical. The chocolate initially took a bit more time to melt in the mouth perhaps also to store better in hot weather - not used to this. So I chewed. Once melted, wonderful notes of mild wild sourness/raisin and fruits burst and linger with a sweet, light aroma finish that lasts. Very little bitter after taste. It's not as heavy/complex as my Porcelana, almost like big cab. vs. pinot noir. It's a bit too refined but not perfect like your typical Valhorna bar. But it's a good chocolate if you don't like bitter but don't like the lack of complete flavor of Dieter Meier with bitterness extracted. I would recommend this, hope they make it a bit stronger and melt better in the mouth.
Collection title: All Chocolate Bars
Collection title: BIPOC Chocolate
Collection description: This collection highlights craft chocolate bars from BIPOC (Black, Indigenous, and People of Color) owned chocolate companies and chocolate makers.
Collection title: Cacao Origin: Taiwan
Collection title: Dark Chocolate
Collection title: Fu Wan Chocolate
Collection description: Fu Wan Chocolate (or FuWan) is a tree and bean to bar chocolate maker from Taiwan. They make chocolates from natively grown Taiwanese cocoa and from other fine cocoa bean sources from around the world. In 2011, Fu Wan originally started a resort, Warren Hsu, the executive chef at the resort wanted to provide the best local cuisine to its guests. One day he met a cacao farmer while Hsu was sourcing local ingredients and was introduced to cacao, and Hsu was immediately inspired by real tasting chocolate! With the cacao industry being relatively young, most of the cacao is being exported, making Fu Wan one of the very few makers handcrafting bean to bar chocolate with local cacao beans. Hsu has trained with bean to bar makers to share his journey of flavors through his chocolate bars. Fu Wan also believes in an eco-friendly approach. They take emptied out cacao pods, which are considered a waste product and convert them into cacao syrup. They also product cacao tea and even in the works of producing cacao paper. Warren came up with the name Fu Wan because Fu meaning fortune, blessings and happiness, and Wan means bay. Fu Wan is located near a national scenic area, hence they are from a bay full of fortune, blessings and happiness!
Collection title: Latest Arrivals
Collection title: Nut Free Chocolate
Collection title: Pingtung, Taiwan
Collection description: Pingtung County is the southernmost region in Taiwan, with a warm tropical monsoon climate and a reputation for agricultural & aboriginal tourism. Until the arrival of Hakka settlers from southern China in the mid-1600’s, this part of Taiwan was actually known as a place of exile for Chinese criminals. In modern-day Pingtung, it’s still common to hear locals speaking the Hakka language, and occasionally one of the few remaining indigenous languages of Taiwan. Cacao is believed to have been introduced to the region during the lengthy Japanese occupation of Taiwan, in the late 1800’s, and has only seen a resurgence over the last decade.
Collection title: Plain Chocolate
Collection title: Shop Bar & Cocoa
Collection title: Soy Free Chocolate
Collection description: These chocolates do not list soy products as a main ingredient. Some of the chocolates say: "may contain traces of soy" where perhaps a very small amount may have come in contact with the food due to shared equipment or facility usage. Each product has icons that indicate whether a product is completely soy free or may contain traces.
Collection title: Taiwan Chocolate Makers
Collection title: Variety-Trinitario
Collection title: Vegan Chocolate