55% CARAMELIZED KOJI MYLK

In really simple terms (but koji is far from simple!) koji is a fungus often grown on a substrate like rice and one of the main ingredients in so many of our favorite ferments like miso, soy sauce, sake, meju, the list goes on! Depending on how you use it, you can bring out savory or sweet.

I dry and caramelize the koji rice slowly to bring out the sugars and Maillard effect. Then I grind it before adding it to the chocolate as the “milk”. It lends a caramel sweetness (and I can use less sugar than most bars!) and makes for a really balanced bar.

Just as important for this bar are the cocoa beans from Koka Kamili in Tanzania. This origin’s fruitiness is a perfect match for the koji’s nutty properties I bring out.

In this bar I taste notes of strawberry, caramel, biscoff cookie, and rye. I hope you'll enjoy it!

ingredients: cocoa beans from Tanzania*, cocoa butter*, cane sugar*, caramelized rice koji (Koda Hills white rice*, aspergillus oryzae)

* organic