A dark hazelnut paste with 33% nut content and 37% chocolate content. Ready to use, can be flavored, bake-stable, freeze-stable and with a working temperature of 20–24 °C. Made with non-hydrogenated fats, it offers a rich and firm texture. Ideal for chocolate truffles and specialty confectionery. Also suitable for molded bases, tortes, and pastries (rolled out). Do not heat above 30 °C. Note: When filling hollow chocolate truffles, Carmaduja needs to be tempered.
