DESCRIPTION

2020-21 ICA World Final Sliver prize
2020 ICA Asia Pacific Sliver prize
 

This bar is made by the cacao beans that have been fermented with wine yeast and wild yeast in a temperature and moisture controlled fermentation room. After the fermentation, the bean was aged in the low-temp bean cellar for several weeks, to develop thesubtle aroma and smooth mouthfeel. The chocolate has very pleasant mouthfeeland gentle tasting notes such as hazelnut, almond, brioche, and berries. 

 
Ingredients: Taiwanese cocoa liquor, sugar, cocoa butter, yeast

.

.

2020-21 ICA 世界巧克力大賽 全球總決賽- 銀牌
2020 ICA 世界巧克力大賽 亞太區- 銀牌
 

採用福灣巧克力原創「酵母發酵工法」,以特選的葡萄酒酵母,在溫濕度皆控制的發酵環境中投入可可豆與野生酵母共同發酵,乾燥後再以獨創「低溫窖藏熟成工法」等待時間的醞釀,才能完整呈現出葡萄酒酵母與可可豆共譜的美妙風味。帶有榛果、杏仁、奶油、烤麵包、苺果等令人意想不到的香氣表現。

 

 

商品成分:屏東可可膏、糖、可可脂、酵母

特別說明:隨著採收與發酵季節氣候變化,每批巧克力都會有些許風味差異,伴隨著熟成繼續發展,為正常現象。

營養成分:請參閱包裝外盒

保存期限:未開封兩年,開封後請於一年內盡速用完

淨重:35g

Wine Yeast #1 "Alice" Chocolate 70% (70% 紅酒酵母一號巧克力)

HK$120.00Price