We ship with eco friendly ice and insulation
to prevent melt and avoid in-transit storage over the weekend
Free over $75+ orders.
$5.99 under $75
Shipping is calculated at checkout
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.
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.
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.
Strong balsamic aroma. Champagne and strawberry notes. Grainy texture. Very unique, but a bit pricey.
Like others have mentioned, definitely a gritty chocolate- however, I didn’t dislike the texture. The taste was definitely a bit underwhelming to me, I found the sour note a bit too overpowering for my liking. Tasting notes are on point. Definitely an interesting bar (I’ve never had a double fermented bar before)- but it would not be me first pick.
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: Extra Ten
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: Homepage Collection
Collection title: Made At Origin
Collection title: New 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