Los Bejucos Milk Chocolate
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A milk chocolate for connoisseurs, with its flavour full of milk and cocoa, made with cocoa from the Los Bejucos region of the Dominican Republic.
The optimal fluidity makes this a special product for high-level pralines, even when combined with pastes made from dried fruit, oranges and coffee. Good to use in its purest form to enhance the intense flavour of the single origin chocolate. Ideal in a refined recipe for hot chocolate, as a ganache cream and special fillings. It has a good balance when combined with spices and is perfect for gourmet chocolate bars.
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Hollow shapes
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Coating-pan
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One-shot
Its light yet strong personality make it perfect for filling creams and in mignon pastry preparation and modern cakes.
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Pastry bases
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For decorations
Particularly well adapted to gelato making thanks to its lingering taste when cold. Perfect for semifreddi and milk-based gelato, even when combined with dried fruits
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Stracciatella
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Coating
A milk chocolate for connoisseurs, made with cocoa from the Los Bejucos region of the Dominican Republic, with a flavour full of milk and cocoa. This cocoa features a high proportion of creole seeds, as well as a uniform and complete fermentation.
The result is a milk chocolate for connoisseurs, with the full flavour of milk and cocoa, where the sweet notes of caramel are balanced with the bitterness associated with the high quantity of cocoa.
The aromatic profile is completed by a subtle aftertaste of dried fruit.
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Los Bejucos Dark Chocolate
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