[Darcis 頂級巧克力大師班 Bean to Bar Chocolate Tasting Class]
It was so fun and interesting learning about chocolate pairings! Would do it again if there’s a chance! ❤️
🍫 100% dark chocolate & cocao beans
🍫 74% dark chocolate
Notes: citrus, peppery
Grew with pepper tree
Not as acidic by nature
They work with small farmers to keep the high standard quality
🍫 80% Dark chocolate
From Southern Madagascar
80% cacao 20% sugar
Notes: Salty/raspberries berries/ red fruits
Coffee bean tree + pepper tree + sunflower (They started growing this type of cocao tree from the 1920s.)
🍫76% Dark Chocolate
From Cuba
Notes: Musky smoky cigar
Grew next to Tobacco plantation
1️⃣Sour fruity beer with bonbon (first photo)
Citrus bonbon + Chocolate Ganash with tea leaves (earl grey)
2️⃣ Belgium strong and bitter beer + Caramel/ butterscotch Ganash
3️⃣ Two French wines red/white
Sweet wine made with three types of grapes- tropical fruits like passion fruit & mango + dried fruits
Bon Bon: Dark chocolate, cream, passion fruit
Wine+ Bon Bon Notes: Foie gras and cheese
4️⃣ Praline
24 hr gap between 1st and 2nd coating
Red wine: Liquorice, spicy, red berries
5️⃣ Peanut flavored sweet n salty praline
Bon Bon consisted of: Chocolate, Cinnamon, Biscoff, Hazelnut
Rum from Belgium Aged in wooden barrel
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💃 106, Taipei City, Da’an District, Section 4, Ren'ai Road, 403號Darcis比利時巧克力馬卡龍
☎️ (02) 2775-1118
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#️⃣Taipeieater
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