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How to use:
This chocolate is made entirely in the cocoa-producing country
glacier Melting temperature in Bain-Marie 45°C-50°C Crystallization temperature: 27°C Indicated temperature of use: 32-33°C
Don't throw away the empty pods
wild pepper is one of the most requested condiments in the world
Couverture Dark Chocolate 100% cocoa - 1kg Malagasy How to use:Easy melt, temper and stay fresh format 10 x 100g Taste Fruity, raisin & citrus notes. Fine texture. Long finish. Academy of Chocolate World Golden Bean Winner Colour Red brown Fine Cocoa origin Sambirano, north west Madagascar Freshly crafted in Madagascar No added flavours No chemical processing No alkalisation Vegan and Vegetarian Application : For Chocolatier, chocolate confectionery, chocolate drink, pastry, glacier Melting temperature in Bain
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