Sold out, please wait for smoked longan-chocolat R craftsman longan handmade chocolate (4pcs/box)

>Taiwanese smoked longan, sorghum wine, Chocolaterie de l'Opera Madong 70% slightly bitter dark chocolate About the design: As a native of Tainan, people will eat rice cake porridge in winter. This is a kind of sweet porridge cooked with longan as the main flavor material. Together with rice wine, you can have a warm night in the low temperature winter. Although chocolate is a western dessert, as an oriental person, we still hope to use oriental dessert ingredients and oriental wine into chocolate. The unique warmth of longan and the strong aroma of Kinmen sorghum complement each other, which goes well with chocolate. (The picture is an example, a small gift box will actually contain 4 square longan handmade chocolates) About chocolate taste: The Bonbon that uses Valrhona as the raw material has a very layered taste. In addition to the strong cocoa aroma, it brings a slightly bitter but strong taste, and then you will feel the unique acidity of top cocoa and the smoothness of the tongue. The velvety feeling is caused by the high content of 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, teeth and tongue are still clean and refreshing. This is the very simple and clean feeling brought by the top chocolate. . storage method: Our chocolate Bonbon is made from fresh ingredients and has a relatively short shelf life. If it is frozen for one week and refrigerated for three days, the most suitable temperature for chocolate is about 5-15 degrees Celsius. Drink pairing suggestion: suitable with weak coffee, whiskey, tea. About chocolat R staff [Physical storefront studio]: 1F, Weiai Apartment, No. 10, Lane 77, Zhengxing Street, Tainan City [facebook]: rocococake **Bring food back to its original beauty** The birth of ROCOCO is to restore the original flavor of the food, use the original good materials, and revive the traditional and complicated technology. It is a Taiwanese professional chocolate brand born. I hope to use the chef's talents in the development of better baking technology, not only in reducing costs, and bring back the original appearance of European desserts for Taiwan for a hundred years, and even more suitable for Taiwan's flavor. **Chocolate craftsman, his life is on the line** Dessert master kitchenware has more than ten years of baking experience and solid baking skills. As a pastry chef in a five-star hotel, he not only participated in the international chocolate competition several times, but also returned to Taiwan after studying the traditional Fafna refresher course in Japan, hoping to use it in this studio The high-grade ingredients that five-star hotels are afraid of, restore the professional sense of professionalism that desserts should have, and let people return to the touch and beauty of first tasting desserts. **Media introduction**  Ppaper Magazine- It is not easy to be popular, and the persistence of taste is exchanged for a lifetime  Taste- Impressive Chocolate Cake  20 30 40 magazine- NO COCO NO LIFE! Feel the soothing magic of premium chocolate *Delicious chocolate cake, as soft as a feather but mellow, like life... No Coco No Life!* Origin/manufacturing method Handmade in Taiwan, made to order