Page 31 - Demo

30
CHIMELB
DARK
COCOA min
65%
FLUIDITY
lecithin free
PLANTATION
Chimelb - Guatemala
FLAVOUR
COCOA BUTTER average
40%
CODE 6806 RECOMMENDED USES
LOS BEJUCOS
MILK
COCOA FAT min total
COLOUR
COCOA BUTTER average
PACHIZA
MILK
COCOA FAT min total
COLOUR
COCOA BUTTER average
PERSISTENCE IN THE MOUTH
VANILLA
FLORAL
21
BITTERNESS
SWEETNESS
VANILLA
FLORAL
21
BITTERNESS
SWEETNESS
VANILLA
FLORAL
21
ACIDITY
BITTERNESS
SWEETNESS
DRIED FRUIT
ASTRINGENCY
DRIED FRUIT
ASTRINGENCY
DRIED FRUIT
ASTRINGENCY
| GRAND CRU
CHOCOLATE
COUVERTURE
FRESH FRUIT
FRESH FRUIT
FRESH FRUIT
46% 42% 36%
39% 37% 30%
FLUIDITY
lecithin free
LAND
CODE 6820 RECOMMENDED USES
FLUIDITY
AREA
Pachiza - Peru
FLAVOUR
CODE 6821 RECOMMENDED USES
Los Bejucos - Dominican Republic
FLAVOUR
Full-bodied taste of milk and cocoa, with sweet notes of caramel balanced with the bitterness reflected by the significant presence of cocoa. Subtle nutty aftertaste. A milk chocolate for connoisseurs.
555
4 ACIDITY PERSISTENCE 4 ACIDITY PERSISTENCE 4 IN THE MOUTH IN THE MOUTH
333
Sweet and smooth, yet intense and per- sistent, it has an aromatic cacaotè profile with distinctive notes of dried fruit and a pleasant acidity.
Intense and refined taste, articulated in different aromas: a light and pleasant acidity of cocoa anticipates the full flavour of milk, letting a delicious fruity note emerge, accompanied by the aftertaste of coffee and vanilla. Great satisfaction in tasting.
COCOA AROMA
COCOA AROMA
COCOA AROMA