Dark chocolate couverture
Dark Madagascar Single Origin
min 71
max 29
butter 42
![Dark Madagascar Single Origin](https://media.icamprofessionale.com/content/uploads/2018/06/8304.png)
Description
Single origin chocolate produced with cocoa originating from the region of Sambirano, in the northeast of Madagascar.
Very pleasant, balanced acidity, bitterness and sweetness, yet intense, aromatic and with a long finish in the mouth.
Has distinct notes of fresh fruit, and a broad range of typical cocoa aromas.
Uses
Operating recommendations
In pralines, particularly suited for fine bon bons; ideal to implement a range of chocolate bars, solid or with inclusions; for making ganaches and hot chocolates.
Can be used in coatings, even with a continuous tempering machine.
Recommended in the same chocolate products’ combinations. Extraordinary with egg creams, chantilly and chocolate cake fillings. In baked desserts, it is well-suited to shortcrust pastry and spiced biscuits.
Special for aromatic ice cream, with or without spices; makes chocolate sorbet special. Recommended for semifreddo cold desserts.
Taste profile
![Dark Madagascar Single Origin Full taste profile](https://media.icamprofessionale.com/content/uploads/2017/01/8304-eng.jpg)