70% Shell Ginger Leaf Simmered Chocolate

70% Shell Ginger Leaf Simmered Chocolate

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From tree to bar. From soil to soul.從土地到靈魂的生命至美










YUE-TAO (Shell Ginger)Simmered in the vibrant warmth of summer. 

Swimming in the refreshing herbal notes and spicy aroma. 

Inspired by the sticky rice dumplings and midsummer rituals, 

This festive chocolate bar for peace, health and love. 

福灣巧克力四季巧克力計畫中的夏季作品 – 月桃,是以「浸煮可可豆」的手法,將南部粽特有的月桃葉香氣融入於巧克力的全新創作。 

Introducing the Summer bar of FU WAN SEASON CHOCOLATE PROJECT, Yue-Tao, a 70% dark chocolate, made with the cocoa bean which is simmered in the fragranced water boiled with shell ginger leaf. 


 The making of this Yue-Tao chocolate relies on the extended concept of INFUSING technique from Fu Wan’s “FIDARGS craftsmanship”. Inspired by the cooking process of traditional “sticky rice dumpling - Zong Zi”which is usually made and shared during the “Dragon Boat Festival – Duan Wu”, we cook the leaf of the shell ginger, and then simmer the raw cacao bean for several minutes to absorb the herbal notes. In the meanwhile, the flavor of the cacao turns softer and smoother as if it was swimming in the fragranced water relaxedly. What more interesting is, after proper aging, the spicy aroma of the shell ginger itself will come out gradually. During Duan-Wu people make rituals such as hanging healthy herbs on the front door, drinking nutritious concoctions, and even stands an egg on its end at exactly 12:00 noon, for protection from evil and disease for the rest of the year. This chocolate bar launched during this season is a bless from Taiwan to the world to pray for peace , health and love. 

月桃巧克力的浸煮技法,為福灣巧克力原創工藝製程FIDARGS中的「I-Infusing減壓浸潤工法」的延伸。福灣巧克力創辦人Warren再次以料理烹飪的思惟突破巧克力製程的想像,模擬粽子烹製過程,將大量月桃葉浸煮萃香後再與可可豆共同泡煮,吸收月桃葉溫潤清新香氣的可可豆、本身的可可風味也產生微妙的變化,製做成巧克力後展現更為優雅柔和、大氣從容的氣質。有趣的是,月桃巧克力經過適當熟成之後 也會轉化出來自植株本身薑科的辛香氣息。在端午時節推出月桃巧克力,除了以巧克力這個語言向世界訴說台灣的風土故事;更希望將端午的正氣轉化為巧克力創作,盛載祝福的能量,帶給這個世界滿滿的愛、健康與和平。 









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