A white chocolate with hibiscus and vanilla. A flavor combination that Mark used in the pastry and has now been translated into a chocolate bar. Hibiscus sabdariffa is a plant that occurs naturally in tropical Asia. It is an annual herbaceous plant, reaching a height of 2.5 meters.

The plant takes six months to reach full maturity. The elegant acidic notes of the hibiscus are nicely in proportion to the fat of the white chocolate. The vanilla
from Madagascar adds a nice balance to it.

Tasting profile: The cocoa has a low acidity, mild bitterness
and a hint of tropical fruits, black currants and flowers.

Ingredients: Cocoa butter, hibiscus, vanilla & unrefined cane sugar.