Description
A nutrient, healthy and rich chocolate: the recipe is characterised by coconut sugar, that has a glycemic index significantly lower than ordinary sucrose, and inulin, a fiber that acts as a probiotic.
A taste marked by initial acidity and a bitterness more perceptible than sweetness; a licorice aftertaste and low persistence.
Uses
Operating recommendations
In chocolatier
Suitable for decorations and big hollow shapes. For pralines and small moulds it is reccomended to add 4% of cocoa butter.
In ice cream making
As variegate, it is recomended to add 5% cocoa butter
Taste profile
Cocoa
25%
Fruity
20%
Acidity
20%
Bitter
25%
Pack size
Cod. 8263 4 Kg Bag (3 Bags per Case)
