Chocolate Carves the Lines of Agricultural Produce, a Dark Jewel Box Carries Local Flavors
"Using chocolate to carve the lines of every flavor." This sentence must sound awkward and obscure; within a tiny piece of chocolate, how can the minute differences of each flavor be delicately portrayed?
A piece about the size of a knuckle, off-white chocolate enters the mouth, and the sweet-tart aroma of citrus slowly dissolves out layer by layer with the chocolate, while the original whisky liquor matured in white wine barrels further outlines the fruity notes, forming a highly distinctive and harmonious suite.
With the next bite, after the surface coating of dark chocolate powder is stripped away, the faint nuttiness and floral fragrance of the 75% chocolate body slowly enters the nasal cavity along with the fresh scent of soil after rain, while the intense flavor released by the whisky strikes the taste buds like a heavy punch, and then strawberry and vanilla aromas gradually rise from the throat, composing a rhapsody of strong character.
"What these chocolates use are all interesting and distinctive Taiwan agricultural products; for instance, the citrus is the Caoshan mandarin with a rich hundred-year history, and the chocolate is made from Pingtung cocoa." Like a hunter, Su Yifan knows every agricultural product she has personally hunted like the back of her hand, and only when the time is ripe does she use it to the fullest, such as "Yangmingshan Tankan Chocolate," which uses not-yet-fully-ripe green tankan mandarins to incorporate the unique tart and astringent aroma of tankan, then blends it with white chocolate.
Such an action, to put it awkwardly, is an attempt to use chocolate to carve the lines of every agricultural product's flavor, but Su Yifan prefers to explain it plainly: to present "a good flavor that farmers also recognize."
