Sold out must wait for Banana-chocolat R staff banana chocolate cake

**The gentlest healing power** **Taiwan Qishan Banana X French Top Manor Chocolate 70% Guanaja** Bananas contain a large amount of stable potassium and magnesium to relieve fatigue. Take banana slices directly from Taiwan and stir-fried caramel as the filling, mixed with Favna thick chocolate Ganash outer layer; like Gibon Banana's simple text penetrates life Setbacks, find the gentlest soothing power. **concept of design** **Taiwan Qishan Banana X French Top Manor Chocolate 70% Guanaja** 1. Improvement of the original spectrum Taiwan, which is located in the subtropics, may not be comfortable with the original European and American recipes that are too sweet. If you can reduce the sugar content without affecting the flavor, and give the cake a little acidity that stimulates the taste buds, it is more suitable for Taiwanese taste buds. 2. Healthy Cream The key protagonist cream of the moist cake must be fresh and free of burdens. Substituting the fragrant and easily metabolized animal cream for the inferior and creamy plant cream, although expensive, is good for health. 3. Lam quality A sufficient amount of fine wine is necessary in the cake. Good rum can enhance the natural flavor of the cake, and no other chemical flavor is needed, but the cost of the wine is very high. Because of the cost, many cakes have too much wine. Low, it is necessary to add flavor additives, which makes people eat very irritating at the beginning, but after a few mouthfuls, it produces a sticky aversion. We remove those unnecessary additives and use only good lam to refine the original banana and chocolate. Natural flavor! 4. Top chocolates and bananas It ’s difficult to make the best chocolate cake with low-grade chocolate. Choose the fruity VALRHONA classic 70% Guanaja manor chocolate with our world-class Taiwanese-style Banana stir-fried cream. Try the combination of fresh fruit and high-grade chocolate. **Appetite** **Use the world's best bananas and chocolates to make the world's best banana chocolate cake** Fruity VALRHONA Classic 70% Guanaja Manor Chocolate with our world-class banana from Qishan, a combination of fresh fruits and high-end chocolate, showing a slightly acidic fruity bitter chocolate and milky banana sweet, smooth and delicate texture, The dense aromas are coordinated and integrated into one by the rum aroma. **Standard sizes** It is about 6 inches, weighs about 750g, and has a solid texture. It can be shared by 6-12 people according to different food sizes. **preservation method** It must be eaten within three days of refrigerating. Please keep it in the freezer if you ca n’t finish it. The best taste is about 5-15 degrees C when it is deiced at room temperature. At this time, please cut it with a sharp knife. Can be stored in the freezer for 7-10 days without being cut **Drink recommendations** Recommended with light coffee, whiskey and tea. **Brand story** *I thought that business trip in Paris was a relaxing and romantic trip, but my visas, local staff, and annoying gloomy weather messed up my original expectations; until a heavy rain drove us into a restaurant on Severly Road-An Qi Liner, the shop is famous for melting chocolate into chocolate drinks ...* *When the rich chocolate aroma infiltrated the nose and mouth, the softness and smoothness also melted all the unhappiness at the same time. The memories left by this trip in Paris are not the Eiffel or the Seine, not Hermes or Chanel. African chocolate.* *The taste buds record the moment's movement instead of the eyes,* *When the memory of the image is gone, when the throbbing heartbeat has subsided,* *Tasting is the clue of memory reappearance,* *The scenery leaped into the sight again, once again the incomparable capture of happiness,* *The joy of sadness at that time, the power to advance my dream that year ...* *Are stored in the memory of the taste buds.* *I miss the right and wrong of this trip to Paris. As long as I taste the mellow favna again, I will remember the rain falling on the dim olive tent on the side of Hiveley Road, listening to the rain on the canvas, as if a thousand beatings Finger ...* **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