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After the savoury bar of Rose Wine Duck Liver Sausage, we have always wanted to create another bar using symbolic local ingredient. Fermented beancurd is something always sits in our kitchen corner. It could be used as a condiment for dishes or as a small dish for rice.

Fermented beancurd has a very strong taste and smell. It is very overwhelming when making into dark chocolate; but it works well in white chocolate. By adding the strawberry pieces, the sweet and sour of strawberry balance out the dominant savoury note in fermented beancurd.

Ingredients | Cacao Butter / Whole Milk Powder / Organic Cane Sugar / Freeze Dried Strawberry / Fermented Beancurd / Chilli Powder

Nutrition Fact | Per 45g, Energy 274kcal, Protein 3.5g, Total Fat 20.9g, Saturated Fat 1.7g, Trans Fat 0g, Carbohydrates 19.1g, Fibre 0.6g, Sugars 16.5g, Sodium 266.2mg

​*No added lecithin or vanilla. Keep and store in cool dry place.