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Dark chocolate

Morbido Dark Chocolate

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

Dark couverture chocolate with 4% anhydrous cow’s butter added to give it softness and plasticity.

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

Excellent for glazing nougats of all sizes. Particularly suitable for coating cut ganaches with high nut content.

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
  • Creams and mousses
  • Pastry bases
Description

Dark couverture chocolate with 4% anhydrous cow’s butter added to give it softness and plasticity. Taste balanced between the intensity of cocoa flavor and the sweetness of dark chocolate, without being overly bitter.

Taste profile

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