Rose Heart Rose-chocolat R Staff Handmade Chocolate (4pcs / box)

US$ 16.42
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8g x 4
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Different from the taste of the chocolates of the general department store, the heart of the rose made this time is inspired by the Ispahan rose macaron created by our idol master Pierre Hermé, because it is too representative, we try to put it Made into c


chocolat R

Rose Heart Rose-chocolat R Staff Handmade Chocolate (4pcs / box)


>Rose/Litchi/Raspberry VALRHONA Jivara 40% milk chocolate VALRHONA Guanaja 70% slightly bitter dark chocolate About design: When the old French song Edith Piaf sang this French toon <Rose Life>, love is as happy as the lyrics. "What I love to say to me is just some ordinary words, but a rosy life in front of my eyes..." So we tried to make chocolates about roses, to express love at this important moment of Valentine's Day. . The heart of the rose is inspired by the Ispahan rose macaron created by our idol master Pierre Hermé, because it is so representative, we try to make it into chocolate, so we mix the rose lychee with the raspberry The jam is placed in the red shell. The three acids have a slightly sour taste and a rose scent. Add the milk chocolate ganache that is not too deep. Carefully maintain this faint, sweet rose aroma, making each chocolate look like a rose. (The picture is an example. Actually, a small gift box will contain 4 roses heart handmade chocolate) storage method: Our chocolate Bonbon is freshly prepared, the shelf life is relatively short, and the storage needs to be refrigerated. It is recommended to eat it within seven days. The best temperature for chocolate is about 5-15 degrees Celsius. Suggestions for drinks: White wine Origin / manufacturing methods: Cocoa raw materials are a variety of French imported manor-grade chocolates, and hand-made in Taiwan. About chocolate food: The Bonbon entrance, which uses Valrhona as a raw material, feels very layered. In addition to the rich cocoa aroma, it brings a bitter but powerful taste. Then you will feel the finest acidity and smooth tip of the top cocoa. Velvet feeling, this is because of the high level of cocoa butter caused by the feeling, the only remaining in the mouth of the deep chocolate chocolate in the throat for a long time, the lips and tongue remain clean and refreshing, this is the minimal cleanliness brought by the top chocolate . About chocolat R staff [Solid Storefront Studio]: 1F, No. 1 Apartment, No. 10, Lane 77, Zhengxing Street, Tainan City [facebook]:rocococake **Let food return to its original beauty** ROCOCO was born to restore the original flavor of food, to return to the original good chocolate staff brand born from the original good materials and to resurrect the traditionally complicated technology. I hope that the talent of the master can be used in the development of better baking technology, not just to reduce costs. It is even more suitable for Taiwanese flavors when Taiwan brought back European desserts for centuries. **Chocolate staff, life hangs** Dessert main kitchen has more than ten years of baking experience, solid baking technology, served as a five-star hotel dessert chef, not only participated in the international chocolate contest, but also returned to Taiwan in the Japanese research institute, I hope to use it in this studio. Five-star hotels are eager to take advantage of the high-quality ingredients, restore the dessert should have a professional job, let people return to the first taste of the touch and beauty. **Media introduction**  Ppaper Magazine - Not easy to popular, in exchange for a lifetime of taste 品 Taste-Taste- a chocolate cake that is touched by a bite  20 30 40 Magazine - NO COCO NO LIFE! Feel the magic of top chocolate soothing *A delicious chocolate cake that is as soft and mellow as a feather, like a life... No Coco No Life!* Origin / manufacturing methods French imported top manor chocolate, handmade by Taiwanese staff


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