Caramel Milk

Excellent for modelling pralines, small and large hollow bodies, Easter eggs and subjects of all shapes and sizes: thanks to its medium viscosity, it allows you to obtain an ideal and homogeneous thickness in a single step; unmolding after crystallisation is simple and the result is perfectly shiny. It can be used in coating – both manually and with an enrobing machine. In ganaches, it adds a milky and caramel flavour, easily calibrated in intensity with the dosage; it offers a good base for combinations. Immediately appreciated as is, it is an ideal chocolate also for classic bars, filled, in plain sight with grains of dried and dehydrated fruit that tend to be acidic, or flavoured with spices, in a combination of flavours and colours. Intriguing for a hot chocolate with a hint of mou, both in the dense Italian version or fluid for a more international market).

It is ideal in all pastry filling creams. It characterizes mousses and icings with flavour and color that represents the taste. Suitable for covering biscuits and mignon. Impeccable for decorating cakes and mignon.

Intriguing for gelato with a distinctive flavour, in semifreddi and for adding a ripple effect.