After months of R & D, discussion, tasting and improvement, Ms Roland, a special chef from Switzerland, strictly selected the most suitable chocolate variety for Asians with the lowest sweetness, and with exclusive technology, Serena’s premium series of chocolates was born.
“Fragment” chocolate
Different from the traditional wine chocolate, the inner part of the wine chocolate does not rely on the crystal of sugar to wrap the liquor. It’s made by a process that Mr Roland has researched exclusively. So a whole bar of chocolate is put in your mouth, gently biting it open. The liquor bursts out from the tip of your tongue. There is no extra sugar. There is only the wine you like and a layer of soft and bright warm chocolate shell. “Fragment” chocolate is absolutely the best choice for wine lovers. You can choose VSOP, black whisky, cherizi brandy or Jundu orange wine. Please consult the assistant for details.
Orange Manny truffle chocolate
The French combine the exotic flavor of the wild bitter orange in the Caribbean Sea with the noble temperament of the aged cognac in the Charlotte area to produce the citrus Manyi wine, which is quickly regarded as one of the outstanding wines with long meaning by numerous fans.
The French orange wine is infused with milk truffle chocolate, and the slightly drunk orange wine is blended with rich chocolate, which is a perfect ending for the elegant women’s meal.
Ginger truffle chocolate
Ginger is one of the most popular spices in Asia. Mr Roland chooses Malaysian ginger as the seasoning according to local conditions. Combined with truffle chocolate, this limited taste in winter brings you a little warmth.
Fresh italian coffee chocolate
The coffee chocolate ganache is made of Italian coffee extract, ground coffee powder and natural cream cream. The content of coffee is 5 times the concentration of the formula. In the soft ganeshu, the coffee’s glycol, fruit acid, flower fragrance, Lingering between the lips and teeth!
Hazelnut sweet chocolate
Under Sarina’s signature Turquoise chocolate coat, there is a soft and slightly chewy hazelnut gandoya filling. Each hazelnut is manually shelled to ensure the freshness of the nuts. It is baked at low temperature and polished to be smooth. In the process of making, the aroma has permeated the whole kitchen.
Japanese Yuzhi Matcha truffle chocolate
Matcha truffle chocolate is Mr Roland’s homage and reduction to Oriental Matcha. Air transport Japanese Yuzhi Matcha, and France’s top chocolate to a perfect collision, Matcha’s Zen, deep, calm and focus, in the detailed taste of the show incisively and vividly.
Christmas limited edition handmade art chocolate
Swiss masters make Christmas limited edition handmade art chocolate by themselves. Book before December 8 and enjoy early bird price.
Better than Santa Claus. 16 wishes at a time. There are 16 kinds and 16 flavors in one box (sea salt caramel, Hawaiian nuts, Matcha, coffee, orange Manyi, Jundu, champagne, raspberry, blueberry, hazelnut, sugar free hazelnut, coconut truffle, strawberry, almond crispy, cranberry, black truffle)
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