Page 67 - Demo

PRO INTENSE
DARK
COCOA min
60%
FLUIDITY
COCOA BUTTER average
33%
CODE 8323
RECOMMENDED USES
| CHOCOLATE
LINEA PRO
CHOCOLATE COUVERTURE
A line of products specifically designed from R&D laboratory in order to guarantee optimal results in specific uses which offer first class creative tools to professionals.
MORBIDO
DARK
COCOA Total COCOA BUTTER min Fat average
54% 35% 31%
FLUIDITY CODE 8321 RECOMMENDED USES
MORBIDO
WHITE
LACTICMATTER Total COCOA BUTTER min Fat average
40% 39% 22%
FLUIDITY CODE 8398 RECOMMENDED USES
FLAVOUR
The special balance between cocoa paste and sugarprovidesitsintensecharacter.
A distinct and lingering cocoa taste, bitter and delicately cacaotè, controlled acidity, with delicate fresh and dried fruit aromas.
FLAVOUR
Recipe with 4% anhydrous butter added to allow smoothness and pliability. Well balanced between the intensity of the aroma of the cocoa and the sweetness of the dark chocolate, without appearing excessively bitter.
COCOA
FLAVOUR
White chocolate enriched with 8% anhydrous butter,increasingthesmoothnessandpliabilityof the recipe, as well as adding a milky creaminess to the taste. Very light ivory colour.
COCOA
SUGAR
66
SUGAR
5 5 5 4 4 4 3 3 3 2 2 2
BITTERNESS
ACIDITY
BITTERNESS
ACIDITY
1
FRUIT
SUGAR
1 FRUIT
1
CARAMEL
MILK
VANILLA