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