A ganache mix of cocoa pulp and Arhuaco 72% represents the fresh sweet-and-sour sensation of the cocoa fruit and the bitterness of chocolate. While using the ganache nature of Arhuaco 72% on the lower layer realizes an impactful sourness, the strong aftertaste of cocoa yields a three-dimensional flavor.
The upper layer is a flowery sweet-smelling ganache of camomile and Ecuadorian cocoa, while the lower layer offers a sour-tasting ganache of strawberries and groseille berries which readily spreads in the mouth, creating a sumptuously well-balanced chocolate.
Piedmont hazelnuts, homemade caramelized praline noissette, and flakes made from skin, flesh and seeds of “hyuganatsu” citrus fruit from Miyazaki, capture the sour, sweet and pleasant bitter taste of the hyuganatsu, with full-bodied sweetness of hazelnuts at the center.
The upper layer is a ganache of elderflower, mixed with fresh cream and Peru Chanchamayo chocolate, while the lower layer is a cassis ganache with the accent of cassis serving to further elevate the element of elderflower.