One whole cocoa bean: 　It is a chocolate ball made by wrapping a whole roasted cacao bean in a white chocolate gack. A bold chocolate ball that can only be made possible by consistently cultivating cacao on its own farm and processing it. A typical Farm to Bar chocolate maker buys cacao beans, but we grow them from cacao trees and process them with our own hands at a nearby factory, so we can handle fresh cacao beans that have just been fermented and roasted. The chocolate ball, which is made with a luxurious whole fresh cacao bean, is a special chocolate ball that can only be made by us as the chocolate makers of Farm to Bar. Natural White Chocolate: 　The white chocolate used for the coating is made from natural cocoa butter that has not been decolorized or deodorized, so you can feel a faint cacao scent from the white chocolate. Of course, this cocoa butter is also produced on OCA's farm. You can feel the cacao-ness from the cocoa butter that retains the natural flavor without doing anything extra. Gak Fruit: 　Called gac in Vietnamese, it is a plant of the cucurbitaceae family. Japanese name: Nanban Karasu Uri / Nanban 烏瓜. It is rich in antioxidants, for example, lycopene is 70 times more than tomatoes, beta-carotene is 10 times more than carrots, and vitamin C is 40 times that of oranges. It is also called the "fruit of heaven" because of its high nutritional value. The color of the fruit is a frightening red! Contrary to appearances, the taste is not very pungent, with a nutty and oily thickening like avocado. Also known as baby jackfruit in English, the peel is covered with non-sharp spines that resemble jackfruit. The bright red natural pigment of the gack's flesh was mixed with the white chocolate to create a beautiful orange chocolate ball.