IDR 0
Yellowish white, characteristic of panax ginseng with a slightly herbal taste.
Cocoa paste produced from natural cocoa reflects an authentic astringent, chocolaty, and acid flavor.
White powder with a sweet, slightly creamy, slightly cooked, and slightly toasted taste of coconut water.
Dark brown to black robusta extract with a burnt and dark chocolate aroma. Burnt, smoky, sour, and bitter taste.
Suitable for: beverages (black coffee, coffee latte), dairy base (ice cream), bakery (brownies, cream filling, cookies), and confectionery.
Natural chocolate extraction with the whole characteristic bitter and sweet of cocoa.