This is a genuinely unusual bar — clean, smooth and velvety in appearance, with an aroma that hints at what’s to come: dairy sweetness layered with savoury, faintly soy-like notes. It’s an inclusion unlike anything else on the market, drawing on fermented beancurd, a distinctly Asian savoury flavour rarely seen in chocolate form.
The tasting experience unfolds in stages. A pronounced saltiness arrives first, followed by creamy dairy sweetness that softens the edge. Freeze-dried strawberries then burst through with bright fruitiness and a light, crunchy texture, briefly giving the impression of salted white chocolate coated in fruit. Chilli heat builds gradually, adding a subtle tingling warmth to the throat, before the fermented beancurd asserts itself with a second, more concentrated wave of saltiness and umami depth — reminiscent of a well-aged feta or halloumi.
The base chocolate itself performs well throughout: a clean snap, soft bite and smooth, mid-speed melt that lets the inclusions take centre stage. This is very much an inclusion-led bar rather than a chocolate-forward one, and it rewards patience — the flavour develops considerably with repeated tasting. Bold and unconventional, but well worth trying for the adventurous.
Overall Rating: 8 out of 10