Krak Chocolate - Hibiscus/Vanilla

This is white chocolate, but the bar is purple in colour. That colour comes from the hibiscus that is worked into the chocolate.

The combination stood out beyond our shop too: in 2018 this bar won silver at the International Chocolate Awards.

The bar is 40 percent cocoa, which is high for a white chocolate.

The combination of hibiscus and vanilla is sweet, fruity and creamy. The hibiscus adds a fresh note that breaks through the sweetness of white chocolate.

The ingredients of this bar are of organic origin. The packaging shows the certification code NL-BIO-01.

That code refers to the Dutch inspection body for organic products. If you want to read up on the full composition or certification, check the label on the bar itself.

Krak Chocolade makes and packs this bar itself in the Netherlands. Krak is the company of bean to bar chocolate maker Mark Schimmel.

Bean to bar means that he controls the entire process himself: he selects the cocoa beans by harvest year and by origin, and roasts and refines the chocolate himself. Most chocolatiers work with melted industrial chocolate, and you can taste that.

Store this bar cool, dry and dark, preferably at around 15 to 18 degrees and well sealed.

Do not put chocolate in the fridge. The cold and the moisture can make the chocolate bloom, leaving a white or grey haze on the bar and a less fine texture.