Nacional Arriba Cocoa Paste
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(average)
Single-origin cocoa paste from Ecuador. Ideal for the creation of unusual combinations, experimenting, and customising your own recipes.
- Lecithin free
- Gluten free
In bars, pralines and ganache. In pralines, it is great for boosting the taste of a chocolate covering, with small adjustments in milk-based recipes, or integrating into dark chocolate recipes. Can be used to customise your own chocolate to have a different cocoa content.
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Hot Chcolate
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Hollow shapes
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Coatings
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Coating-pan
In creams and oven-based products, performs well also in decorations and stencilling.
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Cooking
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Pastry bases
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Creams and mousses
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For decorations
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Glazes
In the production of gelato, semifreddi and sorbets, represents a perfect integration or substitution for chocolate or cocoa powder to flavour and provide a strong and lingering taste of cocoa, maintaining a suitable balance of fats.
Single-origin cocoa paste, ideal for the creation of unusual combinations, experimenting, and customising your own couvertures, gelato and sorbets. It has a strong flavour, which provides a lingering cocoa aroma. It is obtained simply by roasting and grinding the dehusked beans, without adding any other ingredients. Not being subject to conching, this leads to a particularly intense authentic and distinctive cocoa taste.
Used for creating and experimenting with the unusual combinations formed between the bitterness of the cocoa, its floral and delicately acidic aromas derived from the single-origin cocoa, and its salty taste.
Its underlying bitterness and cocoa flavour are made all the more aromatic and pleasant by the floral notes and carefully weighted acidity.