純黑巧克力

NT$280

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使用可可原豆歷經48小時細緻研磨製成100%純黑巧克力~ Bean to Bar 巧克力是正在進行中的專業市場, 從可可豆到巧克力生產的步驟 挑選可可豆~必須仔細分揀原豆並清除每個袋中發現的各種碎屑(扁平和發霉的豆類,石塊,樹葉,枝條等) 經過烘烤~烘焙是可可豆風味好壞的關鍵 碾碎~~將烘烤過後冷卻的可可豆碾碎 去殼風選~將碎粒與殼體分開 粗磨~~必須對碎粒進行“預研磨”,以減少整體加工時間和精煉機器的最終磨損 精煉~~精製將液體的粒徑減小至平均20微米 調溫入模~~此為重要的關卡,調溫好壞會直接反映在巧克力結晶的是否完整 必須經過以上程序才能製成入口滑順,口感濃郁的純黑巧克力 購買方式: 匯款: 中華郵政 民安分行 帳號:24415580216541 戶名:呂美春 繳費完成後傳訊至官方LINE帳號:@871xbkbl

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