This is the YBC Levain Cracker Whole Wheat Chocolate Sando, a whole wheat chocolate sandwich cracker featuring a dark chocolate cream filling. It contained 3% whole wheat.

The cookies presented as circular pieces measuring 4.5 cm in diameter and 1 cm in thickness. Two golden-brown whole wheat crackers, visibly flecked with wheat and lightly dusted with salt, sandwiched a layer of dark brown chocolate cream, with each of the three layers measuring approximately the same height. Aroma opened with a rich chocolate profile.

Initial contact delivered a warm, savoury note from the whole wheat flour, while the crackers yielded with a brittle, layered crispness. This contrasted immediately with the chocolate cream, which was smooth, soft and melt-in-the-mouth even at room temperature. Through the mid-palate, the chocolate cream released a richer chocolate aroma that complemented the savoury whole wheat crackers. Its sweetness was moderated by the cream’s richness, together with the gentle savouriness of the crackers and the salt. The chocolate remained more of an accent than the dominant flavour, with the whole wheat profile continuing to lead. Towards the finish, the crackers gradually softened as moisture from the cream rehydrated the layers, shifting the texture from brittle crispness towards a softer, melt-in-the-mouth quality. The chocolate became more apparent at this stage, resolving into a distinctly chocolate-wheaty finish.

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Overall, a whole wheat chocolate sandwich cracker with a savoury, wheat-led flavour progression and integrated textural development, moving from brittle layered crispness to a softer, melt-in-the-mouth finish. The chocolate functioned primarily as an accent, adding richness without displacing the whole wheat character.

This YBC Levain Cracker Whole Wheat Chocolate Sando contained 130 g (64.8 g x 2 bags). It was produced in Japan and purchased in Sydney, Australia in 2026.