Cocoa Cocoa

TASTING NOTES FROM THE CURATOR

Mini Pain Au Chocolat by Cicou – This Cicou à la Maison specialty is airy, flaky, buttery, and sweet with just the right amount of bitterness from the chocolate to counteract it.

ChocolateX Chocolate Mousse – French chef Xavier Btesh, who lives in Manila, is the creator of the ChocolateX Chocolate Mousse. It uses only the best ingredients and is the only authentic French chocolate mousse in Manila. Btesh uses organic eggs and French dark chocolate with no sugar. The result is a light, fluggy mousse that is bursting with scrumptious chocolate flavor.

Theo & Philo Dark Hot Chocolate – When compared to other hot chocolates on the market, this one is creamier and much richer because it is made with both whole cacao beans and cocoa powder. Theo & Philo’s dark hot chocolate is pure chocolate created by grinding entire cacao beans. It is creamy, delicately fruity, and has a strong earthiness from using single-origin cacao beans.

Francisco Moreno Giftbox (Candied Strawberries Dipped in Chocolate) – The strawberries used in Francisco Moreno’s confections originate in Huelva in Andalusia, Spain’s premier strawberry-growing region. They are dipped in premium 62 percent dark chocolate after being candied without the use of preservatives or colorants.

La Confiteria Delaviuda Bombones – Smooth, expertly crafted chocolates with a creamy, silky texture are prepared using time-honored, closely-guarded recipes.

Storage Instructions

PAIN AU CHOCOLAT – Baked on the morning of your expected delivery day. Best consumed upon arrival, but you can store it at room temperature for up to two days in their original packaging. For storage up to a week, wrap them in parchment paper or plastic wrap and refrigerate. Alternatively, you can freeze your parchment-wrapped viennoiserie in a ziplock bag for up to two weeks.

To refresh refrigerated viennoiserie, preheat your oven to 200°C and place the pastry on a baking tray with a loose covering of foil. Bake for 5-10 minutes (depending on your oven) then allow to cool to desired temperature. The same process applies to frozen viennoiserie. Just thaw them overnight first!

CHOCOLATE MOUSSE – Your chocolate mousse will arrive to you equipped with iced cooling packs. Immediately store your chocolate mousse at the back portion of the fridge, never the door, at 4°C or below. It will last for about a week. Once out of the fridge, consume it immediately.

ICE CREAM – Kurīmu Ice Cream is freshly churned daily, and contains no preservatives. Keep it fresh by storing it at the back of your freezer (where it is coldest), and making sure the lid is tightly shut, to prevent moisture and other contaminants from getting in. It is best consumed within 2-3 months.

CHOCOLATES – Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out — and retain its full range of flavors, of course!

CANDIED FRUIT – Store your candied fruit in a cool, dry place. If the indoor temperature grows too warm, you can place the strawberries in the refrigerator, but close to the door. Do not allow the fruit to become frozen.