Made exclusively with cocoa beans from the Los Vasquez plantation in the Dominican Republic. It is a rare cocoa cultivated in a small plantation in a hilly and sunny area.
The chocolate has an intense body, with a strong aroma of fresh fruits and acidity, a significant cocoa flavour that ends with a long finish in the mouth, for a great overall quality.
Particularly suited for fine pralines; 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, even with a continuous tempering machine.
Extraordinary in all types of miniature desserts made with cream and fresh fruit, in Bavarian creams, in light creams and cake fillings.
Extraordinary in cold desserts and chocolate sorbets combined with fruit. Excellent used directly as chips.