Sold out need to wait for chocolate R Craftman Balvenie 12 Years Double Barrel Whiskey Truffle Chocolate

>French manor grade Valrhona Abinao 85% slightly bitter dark chocolate, Whiskey 40% (contains alcohol, not suitable for children) About the design: A very adult chocolate, after work, give yourself a slightly drunk and relaxing night, this truffle chocolate is made of 85% dark chocolate with a strong bitter taste, Abinao 85% dark chocolate itself is a unique cigar The smoky flavor and the aroma of the whiskey are very balanced and coordinated with each other. It should be the most suitable jazz for the night! (The picture is an example, a coffret actually shipped will contain 4 truffle handmade chocolates) About the taste of chocolate: Bonbon, which uses Valrhona as raw material, has a very layered feeling in the mouth. In addition to the strong cocoa aroma, it brings a slightly bitter but strong taste, followed by the unique slightly sour and smooth tongue of top-quality cocoa. The feeling of velvet is caused by the high-grade cocoa butter with sufficient content. In the end, only the deep aftertaste of chocolate lingers in the throat for a long time, and the lips and tongue are still clean and fresh. This is the extremely simple and clean feeling brought by top-grade chocolate . storage method: Our chocolate Bonbon is made with fresh ingredients and has a relatively short shelf life. If it is stored in the freezer, it will last for one week, and in the refrigerator for three days. The most suitable temperature for tasting chocolate is around 5-15 degrees Celsius. Suggested drink pairing: suitable for light coffee, whiskey, tea. About chocolate R staff [Physical store studio]: 1F, Weiai Apartment, No. 10, Lane 77, Zhengxing Street, Tainan City [facebook]: rocococake **Bring food back to its original beauty** ROCOCO was born in order to restore the original flavor of food, use the original good materials, and revive the traditional and complicated technology. It was born as a professional chocolate craftsman brand in Taiwan. It is hoped that the master's talent will be used in the development of better baking technology, not just to reduce costs, and bring back to Taiwan the original appearance of European desserts for a hundred years, which is even more suitable for the flavor of Taiwan. **A chocolate craftsman hangs his life** The pastry chef has more than ten years of baking experience and solid baking skills. He works as a pastry chef in a five-star hotel. He not only participated in several international chocolate competitions, but also studied the traditional Valrhona training course in Japan and returned to Taiwan. He hopes to use it in this studio The high-end ingredients that are daunting to five-star hotels restore the professionalism that desserts should have, and let people return to the touch and beauty of tasting desserts for the first time. **media introduction**  Ppaper Magazine- Not easy to be popular, in exchange for a lifetime of persistence in taste  Taste- A Chocolate Cake That Touches You Once You Eat It  20 30 40 Magazine- NO COCO NO LIFE! Feel the soothing magic of top chocolate *A delicious chocolate cake should be as soft as a feather but mellow, just like life... No Coco No Life!* Origin/manufacturing method Handcrafted in Taiwan, made to order