Dark chocolate

Madagascar Dark Chocolate

Agostoni
Cocoa
(minimum)
71%
Sugar
(maximum)
29%
Cocoa butter
(average)
42%
Fluidity:

Cocoa originating in the Sambirano Valley located in the north west of Madagascar. Characterised by an unexpected varietal richness: and here lies the secret to this unique cocoa, rich with pleasant hints of dried and fresh fruits.

Read more
Madagascar
Single origin
Certifications
Features
  • Lecithin free
Available formats
3 Bags of 4 kg
Product code: 6813
Applications
Chocolaterie

In pralines, it is particularly suited for the creation of fine bon bons, to implement a range of chocolate bars with or without inclusions, and for the creation of ganaches and hot chocolate.
Possible application for coverings, even with trolley desserts.

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

In the same combinations as those recommended for chocolate making, especially for egg-based creams, Chantilly creams and chocolate fillings. When used in oven based products, recommended for shortbread pastry and spiced biscuits.

Recommended for
It can also be used for
  • Glazes
  • Pastry bases
  • For decorations
Gelato

Especially suited to create a scented gelato, even in combination with spices. It turns a chocolate sorbet into something special. Recommended for semifreddi.

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

Single origin chocolate made with cocoa originating from the Sambirano region in the north west of Madagascar.

Pleasant flavour, balanced in acidity, bitterness and sweetness, yet still intense, aromatic and lingering. Presents pronounced fruity scents, fresh fruit, and a depth of the aromas typical of cocoa.

Taste profile
Madagascar Dark Chocolate