Milk chocolate couverture
Milk Chocolate Igloo Intense
min 40
max 35
butter 37
fat 46
Description
Intense milk and cocoa, with balanced sweetness, gently caramelised, maintains its presence even in combination with the cold of the ice cream. Full dark colour of milk chocolate. Customisable with rich pastes such as coffee or hazelnut.
Uses
Operating recommendations
Created for the icing of ice cream articles, sticks, cones, mignons and ice cream pralines. To use, melt at 40° – 43 °C and frost products directly while frozen. In this application the use is immediate, tempering takes place by thermal shock and doesn’t required any special temperature management. It can also be used to obtain a chocolate chips effect.