For those who love chocolate
Supervised by a famous store, this new type of "Kyoto rice cracker" bursts with cocoa husk!
GOOD CACAO's "Cacao Kyo Senbei" has a bittersweet taste and a fresh texture!
The packaging features "Cacao-kun," a cacao fairy from Central and South America. He's a nice character who finds tired people and soothes them with the aroma of cacao. "GOOD CACAO Kyo Senbei" (10 pieces) costs 1,080 yen. 
Each Kyo Senbei cracker is individually wrapped. The dough contains plenty of husks. The series is based on the concept of making safe and healthy snacks that are gentle on the body, as it is made without eggs and uses Hokkaido spelt wheat (a type of ancient wheat that is said to have a low incidence of allergies). 
This thinness, aroma, and crispy texture are the result of a long-established technique! It goes perfectly with coffee and also with distilled spirits such as whiskey.
GOOD NATURE develops original products with the theme of "delivering delicious food that combines the five good things for the body, mind, community, society, and the earth to your table in a fun and easy way every day." One of the brands is the "GOOD CACAO" series, which works to upcycle cacao.
Based on the concept of "Tasty everything about cacao," the store offers a range of items that make full use of high-quality cacao, sourced directly from identifiable producers, from cacao nibs to cacao husks (the skins of cacao beans).
These "Cacao Kyo Senbei" crackers are made using cacao husk, which makes up about 30% of the cacao bean but is largely discarded during the bean-to-bar chocolate making process. They use two types of cacao husk with different particle sizes: the powder type has a rich chocolate-like flavor, while the chip-like husk has a popping texture and the cacao aroma overflows the more you chew it. The balance of the subtle, refined sweetness, cacao aroma, and slightly bitter taste is pleasant.
Another key feature of these rice crackers is that the recipe was supervised by Kyoto's long-established Japanese confectionery shop, Kameya Yoshinaga. The translucent dough and crispy, light texture are only possible because each cracker is hand-baked by a skilled artisan. The aroma and flavor of the cacao husk is a refreshing surprise, but these are truly traditional Kyoto sweets.
So it goes well with green tea, and when you add milk you can enjoy a bitter cocoa-like flavor. It's a dish that will please both chocolate and Japanese sweets fans!
