Sold out, wait for the heart of Guyana-chocolat R chocolat (4pcs/box)

> Valrhona Guanaja 70% slightly bitter dark chocolate About design: This is Valrhona's most well-known premium manor chocolate. It is a blend of South American Criollos cocoa with floral and fruity aromas and rich and rare Caribbean Trinitarios cocoa beans. It is a slightly acid dark chocolate with unique personality. , Mellow with flowery fruit aroma, tooth cheek retention, we make this unique cocoa into a heart shape, representing the purity of love. Columbus landed on the island of Honana, off the coast of Honduras, on July 30, 1502. VALRHONA takes this legendary name for its most powerful and top-grade Grand Cru chocolate. (The picture is an example. A small gift box will actually contain 4 heart-shaped handmade Guiana chocolates.) About chocolate taste: The feeling of using Valrhona as the raw material entrance is very layered. In addition to the thick cocoa aroma, it brings a bitter but vigorous mouthfeel, and then you will feel the slight acidity of the top cocoa and the smooth velvet feel of the tongue. This is due to the feeling caused by sufficient high-grade cocoa butter. In the end, only the aftertaste of deep chocolate in the mouth lingers in the throat for a long time, and the lips and tongues remain clean and refreshing. This is the extremely simple and clean feeling brought by the top chocolate. storage method: Our chocolate 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