Dark chocolate for coating with a great structure, with a special balance between cocoa mass and cocoa butter, which gives it a stronger character, having a distinct, persistent taste of cocoa.
Due to the important presence of cocoa paste, it is perfectly suitable for pralines that have an intense and strong flavour, as it is for ganaches that want to enhance the strong cocoa flavour, also combined with sweet fruit (apple, pear, banana) and aged spirits (Marsala, Zibibbo, Porto..). Suitable to model, enrobe and mould hollow forms.
In egg and butter creams at positive temperature, it offers an extraordinary profile of chocolate flavour. It can be used in oven baked products (cakes, rolls, butter-based biscuits, traditional Italian cakes).
For whoever seeks a full cocoa/chocolate flavour; also suitable for plain milk ice cream variations.