• The taste is delicious – the caramelised sugar gives an intense but balanced caramel chocolate taste, with rich notes of toffee, butter, cream and a touch of salt to even out the sweetness.
• Made from whole roasted cocoa beans and with 30.4% minimum cocoa solids – unlike most white chocolate on the market which often has no cocoa content.
• Ideal for creating the creamiest smooth chocolate ganache, chocolate buttercream and icing.
• Add to all sorts of cakes, bakes and desserts – sprinkle on to cupcakes or ice cream.
• Traditional ‘callet’ shape enables faster melting, easier tempering and a glossier finish – can be used as chocolate chips in bakes and muffins, although they will melt (which is delicious!).
• Has standard fluidity, which means it can be used in crèmes and sauces.

Pairing tips:

Vanilla | Tonka Beans | Apple | Orange | Pineapple | Cherry | Apricot | Dates | Lemon | Almonds | Matcha Tea | Coffee | Dark chocolate | Popcorn

Bean origin:

“To achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador.”

Applications:

Confectionery, Patisserie & Dessert, Baking, Ice Creams & Sorbets