台灣三號古法柴燒黑糖巧克力 70%
採用屏東契作之生態友善可可豆,在tree-to-bar工法研磨即添加手工黑糖,圓潤飽滿,香氣豐盈,黑糖些許的酸度與焦糖香氣和台灣可可豆的果香形成完美結合,將台灣巧克力的極限提升至全新層次。
Taiwan #3 Ping Tung Black Sugar Chocolate 70%
Using eco-friendly cocoa beans made by Pingtung’s contract, hand-made brown sugar is added after grinding in the tree-to-bar method. It is mellow and full, with a rich aroma. The limit of Taiwan chocolate has been raised to a whole new level.
台灣五號可可碎巧克力62%
完全採用屏東在地種植可可豆,採取領先全球精品巧克力的「From Tree to Bar」作法,亦即從屏東可可鮮果在園區內進行發酵、乾燥、烘培、研磨、精煉、調溫、熟成等程序,所製成的產地原始風味巧克力,未經過抽脂程序,保留巧克力原始個性的最佳風味,最後在巧克力表面均勻撒上烘烤後的可可原豆碎粒,品嚐起來不僅口感十足,更帶有台灣個性鮮明的熱帶水果乾豐富香氣,接續下來的焦糖、堅果香氣更讓你回味無窮!
Taiwan Cacao Nibs Chocolate 62%
Pingtung’s cocoa beans are grown locally, and the "From Tree to Bar” method of leading global fine chocolates is adopted. That is, fresh cocoa fruits from Pingtung are fermented, dried, baked, ground, refined, tempered, and matured in the park. The original flavor of the chocolate produced from the origin has not undergone the liposuction process to retain the best flavor of the original personality of the chocolate. Finally, the roasted cocoa beans are evenly sprinkled on the surface of the chocolate, which is not only full of taste, the rich aroma of dried tropical fruits with distinctive Taiwanese personality, and the subsequent caramel and nut aromas will make you even more memorable!
荔枝巧克力70%
來自臺灣土地的荔枝乾結合70%黑巧克力,呈現這塊土地的多元與創意。
Lychee Chocolate 70%
Dried lychees from the land of Taiwan combined with 70% dark chocolate show the diversity and creativity of this land.
可可茶
榮獲 2020 ICA 世界巧克力大賽- 可可飲品/可可茶- 銅牌, 帶有可可發酵香氣,為風行歐美最新流行之健康飲品
Cocoa tea
Won the 2020 ICA World Chocolate Competition-Cocoa Drink / Cocoa Tea-Bronze Medal, with a fermented cocoa aroma, the latest popular health drink in Europe and America