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A slightly sweet milk chocolate with a dominant taste of cocoa and milk. A "new generation" chocolate with a pure and intense taste of cocoa, thanks to the new and unique method of fermentation : the Q fermentation.
Verrines, Classic Entremets, Tarts & Tartlets, Moulded Bonbons, Plated Dessert, Framed Bonbons, Ice Creams, Macaroons
Cacao 41% (30% Cocoa Butter, 10% Fat Free Cocoa)
Milk 24% (4% Milk Fat, 19% Fat Free Milk)
Fat 41% (31% Cocoa Butter, 4% Milk Fat)
Suggested Pairing IngredientsMango, Passion Fruit, Whisky, Honey, Caramel, Hazelnuts, Fleur De Sel, Raspberry, Nescafé instant Espresso coffee
Q: Is it good for chocolate moulds?
A: Yes it can be used with chocolate moulds and is particular good for use in ganaches
Q: Will milk chocolate lovers like this? I'm thinking about those that find even 56% cocoa too much chocolate
A: We think so - it is isn't too bitter and has a very nice clean taste