Madagascar Dark Chocolate
(minimum)
(maximum)
(average)
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.
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.
-
Coating-pan
-
One-shot
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.
-
For decorations
-
Glazes
-
Pastry bases
Especially suited to create a scented gelato, even in combination with spices. It turns a chocolate sorbet into something special. Recommended for semifreddi.
-
Stracciatella
-
Coating
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.
-
Dark chocolateSingle originMessico Dark Chocolate
FluidityCocoa
(min)68%Cocoa
butter42% -
Cocoa pasteSingle origin
Marañón Cocoa Paste
Cocoa
(min)100%Cocoa
butter54% -
Dark chocolateSingle origin
Cuba Dark Chocolate
FluidityCocoa
(min)66%Cocoa
butter40% -
Baking stable chipsSingle origin
Peru Dark Chocolate Drops
Cocoa
(min)60%Cocoa
butter33% -
Dark chocolateSingle origin
Uganda Dark Chocolate
FluidityCocoa
(min)78%Cocoa
butter43% -
Dark chocolateSingle origin
Dominican Dark Chocolate
FluidityCocoa
(min)75%Cocoa
butter47%
