Kasama 65% Forest & Sea Dark Chocolate Bar with Rosemary and Sea Salt bean The creation of Acquerello rice

The creation of Acquerello rice as we know it today can be credited to Franco Gatti

and though the first taste may not be what you would expect

One dip of the tongue and my head is exploding and the towel is out

then this might be one of the best you'll ever find

Emulsifier: Soya Lecithin

Kasama 65% Forest & Sea Dark Chocolate Bar with Rosemary and Sea Salt bean The creation of Acquerello rice55 gram bar Vancouver, CANADA This marriage of the Forest and Sea came about as a tribute to close friends of the chocolate maker, with one part of the couple growing up on the coast and the other in the woods. To recreate the special notes of their union, Kasama combined whole rosemary with Pacific Ocean sea salt, infusing the blend into 65% dark chocolate from Ecuador. The result is a wholly unique and bold blend of deep pine notes from the rosemary