Once again recognized globally, originating from a persistence in "Nama Chocolate"

In the sedimentation of time, some choices never change.
We have always deeply focused on "Nama Chocolate" –
from the selection of raw materials, the refining of flavors, to the repeated deliberation of texture,
each piece of Nama Chocolate is an almost obsessive pursuit of detail.

In 2025, we infused oriental flavors into chocolate creation –
using Bentong ginger, aged brown sugar, and Xinjiang red dates as core ingredients,
employing traditional simmering methods to extract layers of flavor,
and then combining Western and Japanese artisanal chocolate craftsmanship to present them.
This cross-cultural fusion attempt
allowed our work to be seen on the international stage,
winning major awards at the International Chocolate Awards Asian-Pacific competition and the World Final.

In 2026, we continued to explore boundaries.
Inspired by fresh tangerines,
paired with a unique Malaysian single-origin vegan white chocolate,
and integrated with the soft texture of coconut milk,
we crafted a unique Tangerine Sour Plum Vegan White Chocolate.
This was the industry's first innovative interpretation of "vegan white chocolate,"
giving this classic white chocolate a brand new possibility.
This endeavor was once again affirmed,
winning an award at the International Chocolate Awards Asian-Pacific competition.

For us, awards are never the end goal,
but rather a reminder that:
the details we repeatedly refine are truly seen by the world.
In the future, we will still focus on one thing –
making "Nama Chocolate" even more exquisite.
Because what truly touches people is never the clamor,
but rather the tenderness cultivated jointly by time and craftsmanship.