Dark chocolate coating with good balance between sugar and cocoa, with more cocoa paste and less cocoa butter added. The result is chocolate coating with accentuated aroma and less fluidity.
A good balancing leads to excellent results, with creams and ganaches. Particularly suitable for the production of egg-shaped and hollow forms, also in industrial production.
Chocolate to be used in all the bakery compounds in which there is already the presence of cocoa.