An iconic dish of Singapore, Bak Kut Teh (肉骨茶) or “meat bone tea” is a hearty stew made with pork ribs and a mix of aromatic spices. The Teochew style popular in Singapore is garlicky and peppery. This version is made with a base of fudgy Bolivian cacao from Alto Beni region blended with a powerful spice mix of Sarawak white pepper, Indonesian black pepper, anise, cinnamon and a healthy dose of garlic. It is a heartwarming blend of spice and soul.

Ingredients: Cacao, cane sugar, cacao butter, Sarawak white pepper, black pepper, star anise, cinnamon, garlic, Himalayan pink salt