2013年開始，生巧克力熟成溫度的甜蜜樂章，正在以革新的現在進行式，為堅持美味的饕客們演奏一曲新的序幕，往往一種新的潮流，剛開始都只是為了某種理念的堅持而創造出來的新頁，持續堅持下去將昇華成一種理念更可以說是一種信仰吧！莊園的巧克力主廚們就是堅持用最真的材料、最善的技術、最美的理念為莊園手作生巧克力創造出嶄新的製程、吾不知其名，強名曰：5度窖藏，以期彰顯真善美之意涵！
Since 2013, the luscious movement of the nama chocolate at its perfectly aged temperature, performs a state-of the-art prelude in a revolutionary march for the connoisseurs. Often a new trend begins with a tenacious ideal, which then turns over a new leaf; however, such persistence eventually elevates and becomes a belief! The chocolatier of the Camaca manor insists in using the most genuine ingredients, the top technology, and the most beautiful belief to craft the nama chocolate through a brand new process: CAMACACELLAR 5.
剛開始製作生巧克力使主廚們是以14~18度為製作熟成溫度，但是成品卻常出現差強人意的口感而深感困惑，為求創新突破遂走訪歐、美、日等各國進修，因各國於製作生巧克力時的氣候與溫度濕度等客觀因素截然不同，更何況有時是於下雪後低溫環境下製作熟成，往往成品卻美味滑順之極，經幾番苦思遂得一靈感，以酒窖熟成紅酒與威士忌等頂級美酒的概念，在低度恆溫及控濕的環境中呵護珍貴的巧克力使其穩定結晶熟成一定能使生巧克力更美味，於是以科學嚴謹的假設觀察實驗精神反覆操作果然得到重大突破，就是以比14度更低溫的環境下熟成，如此將使生巧克力的水分子流失減少，從而使口感滑順度增加，而最佳關鍵低溫就出現在美味密碼溫度~5度。
The early development process of making the nama chocolate occurred under 14 – 18°C, but the final product’s mediocre texture deeply confused us. In order to innovate and to overcome this hurdle, we visited Europe, the United States, and Japan to study and find solutions to improve our nama chocolate. Through visits to various countries, our experiences, and some lengthy deliberations, it finally hit us that those delicious nama chocolates were all made under snowing temperature. We realized that the quality of the nama chocolate depends on different factors such as temperature and humidity in each country. Fine wine and whisky are put in the cellar under a low controlled temperature and humidity. In a similar fashion, the chocolate being cared for in such environment stabilizes the process of crystallization, which increases the flavor and improves the texture. Therefore, through a series of rigorous scientific method: from observing, making hypotheses, to repeating experiments, a breakthrough finally occurred. The key from this discovery is to age the chocolate under a temperature even lower than 14°C, which decreases the loss of water particles, thus increasing the smooth texture. The pivotal point occurs at the quintessential temperature: 5°C.
因此莊園為創造一系列的生巧克力都能有絲綢般綿密滑順口感，因此全部製程皆堅持以此溫度熟成，並且命名為5度窖藏CAMACACELLAR 5，期以因堅持而成就經典！
To celebrate this revelation, the Camaca manor has created, through the Cellar 5 process, a series of nama chocolates that contain the same silky texture. We then name this series of chocolate CAMACACELLAR 5, proving that persistence can eventually lead to a classic creation.
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