Chocolate snack to go - SEED STORAGE by Eun-Hye Kim

"I opted for an eco-friendly packaging, inspired by a traditional Korean dessert: Mangae rice cake wrapped in a Mangae leaf. It boasts a gluten-free rice crunch flavour and a lovely combination of basil and Saint Domingue chocolate for a floral aroma. On the outside you will taste a local seaweed: Ecklonia Cava."

Ingredients: Ecklonia Cava, Fresh Basil, Honey, Rice Pops, Lemon Zest, Yogurt, Cacao Barry Extra Brute, Cacao Barry Inaya 65%.