SHOP

PEEL CACAO

¥1,080 Out of Stock

I boiled it down a total of four times, but even so, the bittersweet aroma still remained.

After boiling in brown sugar, the yellow peel turned completely brown. The rich, natural, gentle sweetness that white sugar does not have is the perfect match for the bitter peel. After naturally drying, the peel is softened and then generously coated with chocolate-flavored sugar coating that has a fun, crunchy texture from the cacao nibs. Bitter, sweet, sour, and with a variety of textures, this peel is so good you'll want to keep eating it one by one.

It's definitely a perfect gift for this time of year.
It is fine to store it at room temperature, but it is best to store it in a cool place or in the refrigerator.

specification

Ingredients: Sweet summer skin, brown sugar, cacao nibs, cocoa powder Contents: 100g

Limit two items per product (size) per person.

Amanatsu picked in the mitosaya garden. Among the citrus fruits we grow, the large Amanatsu, which resembles a yellow full moon, has been used to make peel sweets for the past few years.

27 January (Fri.) 20:00 - on sale

We have sweet summer fruits from our garden. We have been using the peel to make peel cacao for the past few years.

I have boiled and spilled the peel a total of four times. Even so, the bittersweet aroma remains strong.

The yellow peel has turned brown after boiling with red sugar. It has a rich, full-bodied flavor that white sugar does not have.

The natural, gentle sweetness is perfect for the bittersweet peel. The peels are naturally dried to soften them and then generously covered with a chocolate-flavored sugar coating that gives the cacao nibs a delightful, petite texture.

Bitter, sweet, sour, and textured, this is a peel that will make you gobble one and then the other.

It is a perfect gift for this time of year. It is also easy to carry around at room temperature.