Our single origin chocolate

Cod.
6651
Four 3 kg bags

FONDENTE ECUADOR

Average storage time:
18 months
EXTRA DARK CHOCOLATE:
74%
FLUIDITY:
2
MINIMUM COCOA:
74 %
COCOA BUTTER:
44,3 %
TOTAL FAT:
44,8 %
MAX SUGAR:
25 %
MANUAL TEMPERING:
T1 Melting 53 - 55°C / T2 Crystallisation 28 - 29°C / T3 Working 31 - 32° C
TEMPERING WITH A TEMP. MACHINE:
Depending on the recipe

Floral and spicy taste with notes of hazelnut, banana and tobacco, characterized by low acidity and a pleasant hint of astringency. Long and sweet aromatic persistence on the palate.

Chocolate
Hot chocolate, Easter eggs, chocolate filling for moulded pralines, bars, truffles, whipped ganache.
Patisserie
Liquor ganache, whipped ganache, Bavarian cream, mousse, semifreddo, pralines, crunchy clusters, cremoso, crème anglaise, glazes.
Gelato
Ingredient for any dark, milk and gianduja chocolate gelato preparation.
Aroma
Apricot
3
Red cherries
4
Dried Fruit
2
Tobacco
3
Toast
2
Persistence
Medium/Long
Roundness
Medium
Cod.
6652
Four 3 kg bags

FONDENTE MADAGASCAR

Average storage time:
18 months
EXTRA DARK CHOCOLATE:
71 %
FLUIDITY:
2
MINIMUM COCOA:
71 %
COCOA BUTTER:
42,7 %
TOTAL FAT:
43,2 %
MAX SUGAR:
28 %
MANUAL TEMPERING:
T1 Melting 53 - 55°C / T2 Crystallisation 28 - 29°C T3 Working 31 - 32°C
TEMPERING WITH A TEMP. MACHINE:
Depending on the recipe

Intense, aromatic e persistent on the palate, characterized by an intrinsic acidulous note which develops with hints of red fruits, mild caramel and woody notes.

Chocolate
Hot chocolate, Easter eggs, chocolate filling for moulded pralines, bars, truffles, whipped ganache.
Patisserie
Liquor ganache, whipped ganache, Bavarian cream, mousse, semifreddos, pralines, crunchy clusters, cremoso, crème anglaise, glazes.
Gelato
Ingredient for any dark, milk and gianduja chocolate gelato preparation.
Characteristics
Vegan
Gluten Free
Halal
Aroma
dried figs
3
mushrooms
2
coffee
3
wood
4
caramel
5
Persistence
Medium/Long
Roundness
Excellent
Cod.
6653
Four 3 kg bags

FONDENTE VENEZUELA

Average storage time:
18 months
EXTRA DARK CHOCOLATE:
71%
FLUIDITY:
2
MINIMUM COCOA:
71 %
COCOA BUTTER:
42,8 %
TOTAL FAT:
43,3 %
MAX SUGAR:
29 %
MANUAL TEMPERING:
T1 Melting 53 - 55°C / T2 Crystallisatione 28 - 29°C / T3 Working 31 - 32°C
TEMPERING WITH A TEMP. MACHINE:
Depending on the recipe

Complex aromatic profile characterised by reduce acidity and astringency, in which aromatic notes of dry vegetable, roasted nuts, red berries and coffee prevail. Pleasant roundness and persistence of the palate.

Chocolate
Hot chocolate, Easter eggs, chocolate filling for moulded pralines, bars, truffles, whipped ganache.
Patisserie
Liquor ganache, whipped ganache, Bavarian cream, mousse, semifreddos, pralines, crunchy clusters, cremoso, crème anglaise, glazes
Gelato
Ingredient for any dark, milk and gianduja chocolate gelato preparation
Aroma
Liquorice
5
Oriental spices
2
Coffee
2
Wood
5
Green tomatoes
4
Persistence
Long
Roundness
Excellent