Dark chocolate

Morbido Dark Chocolate

Icam professional
Cocoa
(minimum)
54%
Sugar
(maximum)
43%
Cocoa butter
(average)
31%
Total fat
(average)
35%
Fluidity:

Dark chocolate enhanced with 4% anhydrous cows’ milk, which confers softness and pliability.

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Certifications
Available formats
3 Bags of 4 kg
Product code: 8321
Applications
Chocolaterie

Optimal for glazing nougat of any size. Particularly suited to cover ganaches containing dried fruit.

Recommended for
It can also be used for
  • Hot Chcolate
Pastry

Offers a guaranteed result when glazing any oven based products through the quality of the chocolate: panettones, colombas, filled desserts, snacks, small pastries, etc. Maintains its structure when sliced, will not crack and remains dry. It must be tempered before use.

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

Dark chocolate couverture enhanced with 4% anhydrous butter, which confers softness and pliability. A flavour well-balanced between the aroma of cocoa and the sweetness of dark chocolate, whilst never being excessively bitter.

Taste profile