More delicious than compared!Famous Store Patesier's specialty "carefully selected chocolate notebook" Corporate release | Daily Industry Newspaper Electronic Version

Release issuance company: World Bunka Co., Ltd.

Released on October 6, 2017 "Strictly Selected Chocolat Handbook" Co., Ltd. (Kudan Kita, Chiyoda -ku, Tokyo / President and CEO: Minako Suzuki) is even more delicious!The specialty of the famous restaurant, "Selected Chocolat Notebook", was published on October 6 (Fri).Chocolate's third wave "Beast Bar" born from Kao's inquiry and passion, "Bonbon Chocolat" of top chocolatiers who are enthusiastic in Salon du Chocolat, traditional chocolate confectionery "Gateao Chocolat" and "Sachtorte".In addition, we introduce the cocoa and taste of top chocolate craftsmen in Japan and overseas, until "hot chocolate".This is a book that has an elite craftsman show off each taste of 18 kinds of chocolate confectionery, and enjoys the difference.★ Chocolate of "Beast Bar", which tailors all processes from the purchase of a bean beans to manufacturing, with one manufacturer.The raw material is processed by processing cocoa beans (beans) to make a board chocolate (BAR), and everything before selling, the ultimate handmade chocolate made by craftsmen is now the interest of chocolate and patissier.We are collecting.What country does the point cocoa beans come from?What kind of flavor?What percentage is the cacao?Minimal-Bean tover in Tomigaya, Tokyo-Chocolate Tomigaya Main Store-5 other chocolate craftsmen compete for their arms.★ A bonbon chocolate -packed chocolate flowing into a mall (sinking type), a molded -out method that creates a variety of shapes.Inside is a single -sized chocolate that is packed with soft ganache and finely ground nuts.There are many beautiful and beautiful colors in a variety of shapes.What is the thickness of the outer shell (shell) to compare?What is the taste and texture of the contents?What is the surface pattern and gloss?Five chocolate craftsmen compete for their skills, including the Imperial Hotel Tokyo Hotel Shop in Hibiya, Tokyo.★ Raw chocolate that melts as soon as it is put in the raw chocolate mouth and makes you feel happy.When a ganache of choco, rate and whipped cream, such as raw cream, is crystallized, cut into cubes or lilies.The surface is not covered with chocolate, but only cocoa and powdered sugar, so it is as if you are eating ganache as it is.It is recommended to eat early because the shelf life is short.What is the secret of the proud point to compare?What is the balance between sweetness, bittersweetness, and sourness?What flavors are there?Three chocolate craftsmen compete for their skills, including Musee de Chocolat Teoburma Shibuya Main Store in Shibuya, Tokyo."Strict Selected Chocolat Notebook" ■ Release Date: October 6, 2017 (Friday) ■ List price: 1512 yen (tax included) ■ Publication: World Cultural Creative Co., Ltd.Corporate press release to details to PRTIMES

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