Milk chocolate

Ambra Milk Chocolate

Icam professional
Cocoa
(minimum)
40%
Sugar
(maximum)
29%
Cocoa butter
(average)
38%
Total fat
(average)
46%
Fluidity:

This milk chocolate is a must-have for any laboratory, of superior quality for flavour and application: clear colour, optimal fluidity and perfect crystallisation.

Read more
Certifications
Features
  • Lecithin free
Available formats
3 Bags of 4 kg
Product code: 8349
Applications
Chocolaterie

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.

Recommended for
It can also be used for
  • Ganache
  • Coating-pan
Pastry

Recommended to cover and glaze mignon, for mousses and light creams, to add flavour to fillings of the whole range of pastry production.

Recommended for
Gelato

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.

Recommended for
It can also be used for
  • Stracciatella
  • Coating
Description

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

Taste profile