Ambra Milk Chocolate
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This milk chocolate is a must-have for any laboratory, of superior quality for flavour and application: clear colour, optimal fluidity and perfect crystallisation.
- Lecithin free
The balanced fluidity and perfect crystallisation make this a perfect ingredient for glazes, with a shiny and thin result, clean slice, balanced flavour and clear milk chocolate colour. Can be used for refined covered pralines, nougats and other specialities. Provides an optimal covering for any recipe. Good for use in making chocolate bars, with or without toppings, or combined with dried fruit.
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Coating-pan
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Ganache
Recommended to cover and glaze mignon, for mousses and light creams, to add flavour to fillings of the whole range of pastry production.
Perfect for the creation of milk chocolate gelato, well balanced and soft. Stands out in combination with spices or hazelnuts, pistachios and almonds. Perfect for the creation of a ripple effect.
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Stracciatella
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Coating
This milk chocolate is a must-have for any laboratory, of superior quality for flavour and application: clear colour, optimal fluidity and perfect crystallisation.
Refined flavour, delicate milk and cocoa taste, with hints of honey and caramel