Sold out must wait for Kyoto matcha-chocolat R matcha brown rice handmade chocolate (4pcs/box)

> Kyoto Mori Semi-Top Matcha Tea, Brown Rice, Valrhona Ivorie 35% White Chocolate, Guanaja 70% Slightly Dark Chocolate About design: This is the color of the ancient capital In order to highlight the bitterness of matcha, we have specially selected a type with a stronger bitterness than normal matcha. The top-quality Kyoto Ujisen half matcha tea is selected. In order not to affect the original flavor of matcha, the Ganache part uses 35% Ivorie white chocolate. Made, retains the bright green matcha color, which is our favorite color. In Tainan, Taiwan, which is also the ancient capital, it is easier for us to imagine that Kyoto is not only matcha, but Japanese black rice also represents the daily scenery of the ancient capital. Therefore, we combined the refined matcha ganache and black rice to combine Kyoto's Air, presented in the form of chocolate. (The picture is an example, a small gift box will actually contain 4 square Kyoto matcha 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. If it is stored frozen for one week and refrigerated for three days, the best temperature for chocolate is about 5-15 degrees Celsius. Drink suggestion: suitable for light coffee, whiskey, tea. chocolat R [Physical Store Studio]: 1F, Wei Ai Apartment, No. 10, Lane 77, Zhengxing Street, Tainan City [facebook]: rocococake **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