5% Nanotized chocolate is added to Trinitario couverture (75% cacao) from Peru. This chocolate is distinguished by its luxurious fruitiness and delicate yet lingering finish. Because different sizes of chocolate particles are combined, the rate of melting on the tongue varies, thus the aroma lasts longer and is perceived as stronger. 10% of the cream in the ganache is replaced with the ma-kombu dashi, the “DNA of Umami,” before heating.

The first bite provides modest umami that complements the flavor of the cacao. Yet as you finish with several more bites, you will discern the umami finish on the tongue. Each chocolate is lightly enrobed in 72% cacao dark chocolate.

Le Trinitario du Perou(75% de cacao), merveilleusement fruitee　et la persistance delicate auquel est ajoute　a　hauteur de 5% ,du chocolat nanonise. En associant deux particules　de tailles differentes, la rapidite de la fonte en bouche change et nous sentons davantage l’arome.

J’ai ajoute　dans la creme fraiche 10% de Dashi d’algues que j’appelle l’≪ ADN de l’Umami ≫. En bouche, l’Umami est discret et met en valeur le gout　du cacao. Vous percevrez juste une subtile saveur d’ Umami sur les levres. Le chocolat d’enrobage fin est un chocolat noir a 72%.