Couverture dark chocolate

Dark Madagascar Single Origin

Cocoa
min
71
Sugar
max
29
Cocoa
butter
42
Fluidity
 3/5 
Dark Madagascar Single Origin

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.

Recipe with no lecithin

Uses

Operating recommendations

In chocolatier

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.

In pastry

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.

In ice cream making

Special for aromatic ice cream, with or without spices; makes chocolate sorbet special.  Recommended for semifreddo cold desserts.

Taste profile

Cocoa
70%
Fruity
40%
Acidity
52.5%
Bitter
52.5%
Sugar
52.5%
Dark Madagascar Single Origin Full taste profile

Pack size

Cod. 6813 4 Kg Block (3 Blocks Per Case)

Product Features

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Madagascar
Origin

Madagascar

Madagascar cocoa is a unique variety, considered one of the best in the world, renowned for being extremely rare and grown on small farms.

Discover other products of: Couverture dark chocolate

ICAM Professional dark chocolate couverture from the very best beans has been developed to offer great taste and the maximum performance when implementing the best recipes.