This chocolate holds a caramelized flavor resulting from the use of natural sugar produced from the juice of coconut blossom, harvested by gently slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal. This sugar has one of the lowest glycemic index (3 times less than cane sugar). Using it for chocolate is not only an innovation but also a great and healthy match to our Balinese Fleur de Sel.
2015, Great Taste: GOLD 2 stars
2015, British International Chocolate Awards, Best Flavoured Milk Bar: SILVER
2015, Academy of Chocolate, Best Flavoured Milk Bar: GOLD
2013-14, Academy of Chocolate, Best Flavoured Milk Bar: GOLD
2012, International Chocolate Awards Finalist
2011-12, Academy of Chocolate, Best Flavoured Milk Bar: SILVER
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