Sold out must wait for Fafuna-chocolat R staff's mellow chocolate cake

About design: We want to make a low-key chocolate cake that fully displays the luxurious aroma of pure cocoa! I don't want to use those spices and materials that are very stimulating to the taste buds, but the more they eat, the more greasy they are. The hope is to make the delicious chocolate cake pure and beautiful, not to leave odor in the mouth, and to get along with each other for a long time. The kind of chocolate taste on it has a slight but strong staying power. Therefore, we improved the traditional French classic chocolate cake recipe to make the chocolate cake more suitable for the taste of Taiwanese. In addition to reducing the sweetness, the rich aroma of cocoa was also used. .) To maintain the cocoa aroma and increase the overall wetness. The most important cocoa raw materials have also been tested by many brands. Finally, the best and most stable Valrhona chocolate was selected as the material. About food: ROCOCO No. 1 is a solid chocolate cake made with a high proportion of top-level Valrhona Tanori 64%. It uses special natural baking techniques to keep the cake moist and light. The origin of its cocoa manor is from Dominica, because it is located at the intersection of subtropical climate and strong hurricane.Its flavor has a yellow fruit aroma and a fresh citrus flavor.The dried fruit in the back section is matched with the chef's homemade orchid. The grapes are richer and richer, not mellow! The entry style for chocolate addicts preservation method: Favna, please be sure to store it in the freezer. The best temperature is about 5-15 degrees C when it is deiced at room temperature. If Favna has been cut and not eaten, put it in the freezer with the outer box, and you must eat it in 3 days. Can be stored in the freezer for 7-10 days without being cut Drink matching suggestions: Recommended with light coffee, whiskey, tea, orange juice. **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