Milk chocolate

Modella Milk Chocolate

Icam professional
Cocoa
(minimum)
30%
Sugar
(maximum)
40%
Cocoa butter
(average)
25%
Total fat
(average)
31%
Fluidity:

Milk chocolate couverture, characterised by its low concentration of cocoa and high milk content: a refined recipe that is best used for selected and specific results, such as modelling hollow shapes.

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Certifications
Available formats
3 Bags of 4 kg
Product code: 8344
Applications
Chocolaterie

Adapted for thick coverings, for decorations, for creating and modelling hollow shapes. Particularly recommended for the production of Easter eggs.

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

Perfect for decorating cakes, eggs and other similar objects. As creams in cremini. Perfect for the creation of malleable chocolate.

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

Milk chocolate coverture, characterised by its low concentration of cocoa and high milk content: a refined recipe that is best used for selected and specific results, such as modelling hollow shapes.

Very intense taste of fresh milk, well balanced and not too sweet.

Taste profile