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The handmade shell-shaped chocolates from Budai Weng Food Store are not only visually elegant but also exude an enticing aroma, with a rich and sweet flavor profile.

位於南投埔里的18度Ｃ巧克力工房以低恆溫手感巧克力著名，於2006年正式網路開賣，工房主人茆師傅在網路開賣前，已有十餘年製作巧克力的豐富經驗，起初由於兒女愛吃巧克力，開啟了他1999年赴日進修專攻巧克力的念頭，返台後還是不停的鑽研巧克力食譜，一開始並無販售只是贈送親朋好友品嚐，沒想到手工巧克力這麼受歡迎，所以18度C巧克力工房應運而生。來到埔里不妨到18度Ｃ巧克力工房走走，工房提供免費試吃巧克力的服務與一杯暖暖的茶，歡迎遊客來到工房品嚐美味、甜蜜的巧克力世界。

蜜桃酒香60%生巧克力鄰近嘉義文化夜市的秋可蕾為嘉義在地難得的生巧克力專賣店，老闆秉持健康與美味訴求，嚴選比利時進口巧克力豆與法國頂級鮮奶油，調合出完美比例，陸續研發出各項不同風味的生巧克力，目前已在各公司行號與國營企業打出名號，是年節送禮與特殊節日最佳首選。銷售冠軍的「蜜桃酒香60%生巧克力」以比利時巧克力融合蜜桃甜酒與蜜桃果茶，嘗來口感佳、香味濃，並疊加酒香馥郁，口味漸層迷人，而入口即化的口感，讓人一吃就上癮。產品售價 NT200（產品圖僅供參考，價格及產品以實物為準）

The Niu‑Jiao Bay chocolate and coffee farm practices natural farming and grass‑based cultivation for cocoa and coffee. They insist on not spraying pesticides or herbicides, and plant bananas for the local civets and rats to eat. With a friendly attitude toward the land, they coexist with the local e

Since its founding in 1976, Hong Ya Foods created “77 Milk Chocolate,” and over thirty-six years has remained guided by the principles of “integrity, innovation, quality, and service.” Amid fierce competition at home and abroad, Hong Ya’s forward-looking leadership and spirit of innovation have carr