Pre-order required: Mozart-chocolat R raspberry handmade chocolate (4 pieces/box)

> Raspberry, grapefruit, Valrhona Guanaja 70% slightly bitter dark chocolate About the design: The best combination of fruity sourness and rich cocoa flavor, the strong sourness of raspberries is balanced by the bitterness of chocolate. This work uses French Valrhona Guanaja 70% slightly bitter dark chocolate with a slightly floral and fruity aroma, paired with the acidity of raspberries and the citrus aftertaste of grapefruit, with a rich sweet and sour taste that melts in the mouth. (The picture is an example. The actual delivery will contain 4 square raspberry handmade chocolate Bonbons in a coffret) About the taste of chocolate: Bonbon, made from Valrhona, has a very layered feel when you take a sip. In addition to the rich cocoa aroma that brings a slightly bitter but chewy taste, you will then feel the slight sourness unique to top-grade cocoa and the smooth velvety feeling on the tip of your tongue. This is a feeling caused by the sufficient amount of high-grade cocoa butter. In the end, only the aftertaste of the deep chocolate lingers in your throat for a long time, while your lips, teeth and tongue remain clean and refreshing. This is the extremely simple and pure feeling brought by top-grade chocolate. How to save: Our chocolate Bonbon is made from fresh ingredients and has a relatively short shelf life. It can be stored in the freezer for a week or in the refrigerator for three days. The best temperature for tasting chocolate is around 5-15 degrees Celsius. Drink pairing suggestions: Suitable with light coffee, whiskey, and tea. **Brand story** **Let food return to its original beauty** ROCOCO was created to restore the original flavor of food, use the original good ingredients, and revive the traditional and complicated techniques. It is a professional Taiwanese chocolate craftsman brand. We hope to use the chefs’ talents to develop better baking techniques, rather than just to reduce costs, so as to bring back the original appearance of European desserts that have existed for hundreds of years and even make them more suitable for Taiwanese flavors. **A chocolate craftsman's life is a matter of life and death** The pastry chef has more than ten years of baking experience and solid baking skills. He works as a pastry chef in a five-star hotel. He has not only participated in international chocolate competitions several times, but also studied the traditional Valrhona advanced course in Japan and returned to Taiwan. He hopes to use high-end ingredients that five-star hotels are afraid to use in his studio, restore the professional sense of duty that desserts should have, and let people return to the touching and beautiful feeling of tasting desserts for the first time. **Media Introduction**  Ppaper Magazine- Not easy to be popular, a lifetime of persistence in taste  Taste- A chocolate cake that will make you moved after just one bite  20 30 40 Magazine- NO COCO NO LIFE! Experience the soothing power of premium chocolate *A delicious chocolate cake should be as light as a feather yet rich and mellow, just like life... No Coco No Life!* Origin/Manufacture method Made in Taiwan, handmade and made to order