Sakura 40% White

Lucid Chocolatier is a dedicated bean-to-bar maker based in New Zealand, known for their meticulous approach to small-batch production. By maintaining complete control over their process, they transform raw, high-quality ingredients into chocolate that expresses the specific character of its origin. Their work represents a modern bridge between traditional craftsmanship and inventive, garden-inspired flavor profiles.

The Sakura 40% White bar is a refined exploration of botanical and fruit notes. Unlike traditional white chocolates that rely heavily on sugar, this bar features a generous 40% cacao butter content derived from beans sourced in the San Martin region of Peru. The sensory experience is anchored by the creamy richness of whole milk powder, which is brightened by the tart, concentrated sweetness of raspberry pâte de fruit. Dried cherry blossoms provide an elegant, floral finish, while a thoughtful touch of sea salt balances the composition, preventing the sweetness from becoming cloying.

Precision defines their production protocol, starting with the careful handling of Peruvian cacao, which undergoes a six-day fermentation process followed by sun drying to ensure maximum flavor clarity. The quality of this approach was recognized with a Silver award at the 2024 Outstanding NZ Food Producer Awards, highlighting their ability to marry organic components like cane sugar and cocoa butter with sophisticated, high-concept flavor pairings.