產品說明
採用屏東契作之生態友善可可豆，bean–to–bar
工法研磨即添加古法柴燒黑糖，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 70％ black sugar chocolate is ground together with black sugar ( kuro sato), bringing out stronger body of the chocolate and some coffee, rum and raisin notes when the chocolate is aged after 3 months.