Native and Grown_Cacao Rice Crackers

Ingredients: Yiquan fragrant rice, milk, fresh cream, trehalose, sugar, maltose, almond fruit, cocoa powder, invert sugar The cocoa beans from Neipu, Pingtung, are fermented for about five days after harvesting, dried in the sun, and baked at a low temperature and time-consuming after the flavor is fully ripe. The oil is squeezed out and then crushed into coarse-grained cocoa powder. The cocoa feels natural and not too bitter. It has a fermented fruity flavor that is different from that of commercially available alkalized cocoa powder. Natural cocoa powder in Pingtung is not as rich in flavor as alkalinized cocoa powder. The amount is three times that of ordinary cocoa powder. It is blended with milk, cream, sugar, and maltose to make a sauce, which is coated on top of the fragrant rice. The natural and warm cocoa fragrance evokes the taste memory of holding a cup of cocoa in childhood. No wonder people say that chocolate gives people a sense of happiness, really.