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Fu Wan Taiwan #9 Double Ferment 70%

Fu Wan Taiwan #9 Double Ferment 70%

Weight: 45 g

Regular price $13.50
Regular price Sale price $13.50
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Reasons to Love

BIPOC Owned

BIPOC Owned

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

Made at Origin

Made at Origin

From Fu Wan chocolate comes a new chocolate bar with an experiment in texture, fermentation and roasting. This is a rough ground bar with a double fermentation and one of the most interesting notes we have come across with chocolate.

The bar is a surprisingly light color brown for a 70% dark bar. You get an aroma of pineapple and a soft floral sweet fragrance. Flavor notes of gold raspberries, and champagne like flavors. Not surprising given the unique double fermentation method which is also used in champagne production.

Taiwan is a small producer of fine cacao with a very unique tasting profile.

Ingredients: Cacao Bean, Sugar, Cacao Butter.

May contain traces of nuts and peanuts. 

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Manufactured in a facility which also processes dairy"

Trace Dairy

Manufactured in a facility which also processes peanuts

Trace Peanuts

Soy Free

Soy Free

Manufactured in a facility which also processes treenuts

Trace Treenut

Uses no animal products, but sweetened with non-organic refined sugar

Vegan

Gluten Free

Gluten Free

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Maker

Fu Wan Chocolate

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! 

Cacao Region

Pingtung, Taiwan

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.

Customer Reviews

Based on 8 reviews
13%
(1)
50%
(4)
38%
(3)
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H
Hui
Very unique and interesting bar

The notes are straight up balsamic vinegar with apple as described. Very interesting bar, but I wouldn't buy it if I was craving chocolate.

S
Samantha R.
Mmmmm... if you like nibs

Nibs Nibs Nibs! If you like the taste of nibs, you will likely love this bar. As advertised, this bar has a rough grind. While definitely rough, it isn't dry and gritty like some. It's as if you are eating partially processed chocolate as it tastes like half chocolate half smoothly chopped up nibs. I like the taste of the chocolate a lot. It is bright and fruity and chocolatey - tastes on the milkier side of chocolate. The double ferment makes it quite sweet with fruity tones - like figs, raisins etc. Definitely recommend for those wanting to try unique chocolates, but this wouldn't be my go to bar for every day dark chocolate.

c
caterina
Fu Wan Taiwan #9 Double Ferment 70%

It is a particular bar but I enjoyed the tasting experience. Indeed the balsamic notes remind me a bit Qantu Tresor Cache. Anyways, the combo of balsamic and strawberries with champagne is very popular in my home country. So I am used to it. But I appreciate some differentiation in terms of nuts and apple. Sometimes we should look at some bars as experimentation. We are tasting what it seems a unique method and understanding the result. It is not always a matter of "like or dislike" but learning.

M
Maxene G.
Very unique bar

Smooth melt, very fruity. I've never had a bar that tastes like this before - I agree with the balsamic notes. Probably the first double ferment I've had.

M
Mari
Very unique

Strong balsamic aroma. Champagne and strawberry notes. Grainy texture. Very unique, but a bit pricey.