Recipe N° 2665
Ideal for thin enrobing and moulding.
Based on milk chocolate recipe n° 665, this recipe is richer in cocoa butter and milk fat to obtain a more fluid chocolate. Therefore, it's perfect for moulding small hollow figures and pralines, and enrobing pralines with a perfectly snappy, thin chocolate layer. The cocoa blend created for this chocolate yields a remarkable pale, warm red chocolate colour and a creamy, sweet taste with mildly roasted and caramelly notes..
Light colour, smooth and creamy.
- % min. Cocoa32.9% Cocoa butter31.92.5% Fat free cocoa
- % min. Milk24.3% Milk fat5.620.2% Fat free milk
- % Fat37.5% Cocoa butter31.95.6% Milk fat
- 2665-E4-U71 *Callets™ |
- 18 months
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