chocolat R (ten days) month chocolate gift box (4 mixed) only shipped on Wednesday and Saturday

Seasons & Inspirations, Every month we produce four different flavors of chocolate, Seasonal ingredients and monthly inspiration from the chocolatier. About the amount of flavor. We will only have four per month. So if you order chocolate of the month, we'll ship you one of each of the four different flavors. But I can't tell you what flavor it will be, every month will be different, The chocolate flavors produced every month will be regularly posted on our FB fan group rocococake. Pinkoi introductions here are all works that we have made before. We will select four kinds from these products, some of which may be new varieties that have never been made. We're sorry that we can't mass-produce any of the flavors, as a flavor is sold out and won't be made until the next cycle. Why do we do this? Because we are just a small studio with little reputation, the production capacity is limited, and quality is more important than making money. It is very important to preserve the fresh taste of chocolate for everyone. Please read the instructions below for <Chocolate Preservation> when you have time. Every month's chocolates are sold out, we strictly control the quantity of production, You won't buy chocolates that have been made for more than a month here, basically all freshly made handmade chocolates. If you really want to eat your favorite flavor, you can private message us your expectation, maybe we have a production plan in the short term, and we will add your favorite flavor and let you know immediately. <preservation of chocolate> Handmade chocolate is made with excellent animal whipped cream and chocolate * ganache as the soft center. Each piece of chocolate will be coated with a thin layer of chocolate shell, which not only provides flavor, but also is easy to take by hand. More importantly, the thin shell can slightly extend the storage time of ganache, because dairy products have their freshness limit, in order to maintain the freshness and flavor of chocolate, it is best to taste it within a month, you will not be in chocolate R Buying chocolate that has been made for more than a month will have an impact on the flavor. We are very concerned about any details that affect the flavor. Some of our works, such as mint chocolate or matcha chocolate, have a shelf life of only half a month due to unstable ingredients. The best storage temperature for chocolate is 15 degrees Celsius and 50% humidity. It is recommended that you store it in the refrigerator after buying it and eat it within two weeks. * Ganache(French: ganache) means "stupid" in French. Is a smooth cream composed of chocolate and whipped cream, mainly used in the soft center of pralines. About the design: We selected Valrhona and Chocolaterie de l'Opéra imported from France and various manor-level chocolate buttons of the same grade as chocolate materials, and made chocolate Bonbon with fresh ingredients from Taiwan. About food sense: Bonbon, which uses manor chocolate 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 taste of top-quality cocoa and smooth velvety on the tongue. This is because of the feeling caused by the high-grade cocoa butter with sufficient content. In the end, only the aftertaste of deep chocolate lingers in the throat for a long time, and the lips and tongue are still clean and refreshing. Suggested drink pairing: suitable for light coffee, brandy, whiskey, tea. **Brand story** **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 Handmade in Taiwan