Sold Out Please Book Adriatic-Chocolat R Coffee Sea Salt Handmade Chocolate (4 pcs / box)

US$ 12.46
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商品情報

素材
食材
制作方法
ハンドメイド
原産国
台湾
その他
Pinkoi限定商品
在庫
残り10点
人気度
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Different from the taste of chocolate in general department stores, try the extreme taste handmade chocolate of chocolat R staff. This work uses Valrhona Guanaja 70% slightly bitter dark chocolate with rich coffee and fruit flavors and brittany sea salt. W

食品の場合

内容量
8g x 4
アレルゲン
保存方法
冷蔵、高温を避ける、多湿を避ける、直射日光を避ける
賞味期限
商品到着後7日

ショップについて

chocolat R

台湾
返信率:
100%
返信まで:
24時間以内
発送まで:
1週間以上
Sold Out Please Book Adriatic-Chocolat R Coffee Sea Salt Handmade Chocolate (4 pcs / box)

商品説明

> Coffee, sea salt, Valrhona Guanaja 70% slightly bitter dark chocolate About design: In order to show the bitterness level, in addition to the original bitterness of cocoa, another bitterness aroma, coffee, is added. The two bitterness flavors are close to but different levels. The addition of sea salt stimulates the taste buds to make the two levels in coordination It can be distinguished. Imagine the deep taste of the espresso Espresso and the fruit and fruit-rich Valrhona Guanaja 70% slightly bitter dark chocolate perfectly coordinated with sea salt to slow down the sweetness, like a cello groaning. (The picture is an example. Actually, a small gift box will contain 4 coffee handmade chocolate Bonbons.) About chocolate taste: The Bonbon entrance using Valrhona as a raw material feels very layered. In addition to the thick cocoa aroma, it brings a bitter but vigorous mouthfeel, and then you will feel the slight acidity unique to the top cocoa and the smooth tongue. The feeling of velvet, which is caused by sufficient cocoa butter content. In the end, only the deep chocolate left in the mouth lingers in the throat for a long time, and the lips and tongue are still clean and refreshing. This is a very simple and clean feeling brought by top chocolate . storage method: Our chocolate Bonbon is made from fresh ingredients and has a short shelf life. It is stored for one week under refrigeration. The best temperature for chocolate is about 5-15 degrees Celsius. Drink suggestion: suitable for light coffee, whiskey, tea. **Brand story** **Returning food to its original beauty** ROCOCO was born to restore the original flavor of food, use the original good materials, revive the traditional and more complicated technology and was born in Taiwan. I hope to use the talent of the master in the development of better baking technology, not just to reduce the cost, to bring back the original look of continental desserts in Taiwan for 100 years, or even more suitable for the flavor of Taiwan. **Chocolate Staff, Life Suspension** The dessert chef has more than ten years of baking experience and solid baking skills. He has served as a five-star hotel dessert chef. He has not only participated in international chocolate contests on several occasions, but also returned to Taiwan to study Favarna training courses in Japan. He hopes to use them in this studio. Five-star hotels are discouraged by the high-quality ingredients, restore the professionalism that desserts should have, and let people return to the first taste of sweets. **Media introduction**  Ppaper Magazine- Not easy to pop, in exchange for a lifetime of insistence on taste  Taste- Chocolate cake that moves in one bite  20 30 40 Magazine- NO COCO NO LIFE! Feel the soothing magic of top chocolate *A delicious chocolate cake that is as soft and mellow as feathers, like life ... No Coco No Life!* Origin / manufacturing methods Origin Taiwan hand-made, customized production

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