> Valrhona Guanaja 70% bitter black chocolate
This is Valrhona's best-known top manor chocolates, with a floral aroma of South America Criollos cocoa mixed with the upper rare rare Caribbean Trinitarios cocoa beans, is a slightly acidic with unique personality dark chocolate , Mellow with floral aroma, tooth cheek fragrance, we will be made of this unique cocoa heart, on behalf of pure love.
On Guanaja, an offshore island off Honduras, Columbus landed on the island on July 30, 1502. VALRHONA is one of the most powerful Grand Cru chocolates, taking this legendary name.
(The picture is an example, the actual delivery of a small gift box will contain 4 heart-shaped Guiana handmade chocolate)
About chocolate food feeling:
The sensation of using Valrhona as a raw material entrance is extremely layered, with the exception of a strong cocoa aroma that gives a slightly bitter, yet full mouthfeel, followed by a slight acidity of the top cocoa and smooth velvety of the tongue This is because of the high content of advanced cocoa butter-induced feeling, and finally only the deep chocolate in the mouth after a long wandering in the throat, lips and tongue still remain clean and fresh, this is the ultimate chocolate brings minimalist feeling.
Our chocolate is fresh ingredients now, save a relatively short shelf life, if frozen for a week, refrigerated for three days, the most suitable chocolate tasting temperature is about 5-15 degrees Celsius.
Drink with suggestions: suitable with light coffee, whiskey, tea.
**Let the food return to the original beautiful**
ROCOCO was born to restore the original flavor of food, using the original materials back to life, the resurrection of traditional and more complex technology was born in Taiwan professional chocolate guru brand. It is hoped that the teacher's talents will be applied to the development of better baking technologies, not only to reduce costs, but also to make Taiwan's flavor more like a century-old look brought back to Taiwan for dessert.
**Chocolate staff, life hung life**
Dessert chef with more than 10 years of baking experience, solid baking technology, as a five-star hotel dessert division, not only to participate in the international chocolate contest several times, and in Japan to study orthodox Fa Funa training courses back to Taiwan, hoping to use in this studio Five-star hotel are prohibitive of high-level ingredients to restore the dessert should have some professionalism, people return to the first taste of sweet and moving.
Ppaper Magazine -
Not popular, for a lifetime in exchange for the persistence of taste
Taste taste Taste-
Chocolate cake touched by a meal
20 30 40 Magazine -
NO COCO NO LIFE! Feel the soothing magic of top chocolate
*Delicious chocolate cake, as soft as the feathers but also mellow, like life ... No Coco No Life!*
Origin / manufacturing methods
Made in Taiwan by hand, subject to production