Sold out must wait for Mozart-chocolat R raspberry handmade chocolate (4pcs/box)

> Raspberry, grapefruit, Valrhona Guanaja 70% slightly bitter dark chocolate About design: The best combination of fruit acidity and strong cocoa flavor. Raspberry has a strong acidity. It is balanced by the bitterness of chocolate. This work uses a slightly floral and fruity French Valrhona Guanaja 70% slightly bitter dark chocolate. The citrus finish of grapefruit is rich in sour and sweet taste at the entrance. (The picture is an example, a small gift box will actually contain 4 square raspberry 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. **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