Dark chocolate

Modella Dark Chocolate

Icam professional
Cocoa
(minimum)
52%
Sugar
(maximum)
47%
Cocoa butter
(average)
32%
Fluidity:

Dark chocolate coverture with a good balance between sugar and cocoa, with a large proportion of paste and a small proportion of added cocoa butter.

Read more
Certifications
Available formats
3 Bags of 4 kg
Product code: 8314
Applications
Chocolaterie

Its equilibrium allows optimal results, with creams and ganaches. Particularly suitable for the production of eggs and hollow shapes.

Recommended for
It can also be used for
  • Coating-pan
  • Hot Chcolate
  • One-shot
Pastry

Chocolate to be used in all compounds destined for baking in which cocoa is already a key ingredient.

Recommended for
It can also be used for
  • Creams and mousses
  • Glazes
  • Pastry bases
  • For decorations
Description

Dark chocolate couverture with a nice balance between sugar and cocoa, with a high proportion of paste and a low proportion of added cocoa butter. The result is a chocolate couverture with pronounced aromatic characteristics and balanced fluidity.

Taste profile