Chocolate made solely from “Hispaniola” cocoa, selected from the most exclusive plantations in the province of Duarte, fully taking advantage of the finest genetic heritage.
The resulting chocolate has a very delicate aroma, slightly acidic, with a hint of vanilla; emerging is the scent of cocoa and chocolate.
Melts easily, with a long finish in the mouth, just slightly astringent with fresh fruit final notes.
Excellent in pralines, in combination with non-alcoholic creams, non-acidic fruit ganaches.
Perfect in the production of spreadable creams and hot chocolate drinks, to implement a range of solid chocolate bars or with inclusions..
Can be used in coatings, even with a continuous tempering machine.
Extraordinary in fine pastries, especially cookies, cakes with delicate toppings, mousses, perfect in profiteroles, or for a Sacher-type icing.
Extraordinary in creamy semifreddo cold desserts, in chocolate ice cream without alcoholic correction or additions, in small refined ice creams.