Dark Chocolate 70%, 70-30-38 - 400Gr Coins (Belgium)

When dark and intense is what you're looking for, recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. At the same time, it leaves more space for creativity with pairings than many other chocolates with a comparable abundance in cocoa.
Intense cocoa - bitter - roasted - fruity hints

Ingredients
Cocoa mass; sugar; fat reduced cocoa powder; emulsifier: soya lecithin; natural vanilla flavouring.

 Composition

Fluidity


Taste Profile

Pairing Tips
Salt | Caraway | Cumin | Sichuan Pepper | Bilberry | Lime | Chardonnay | Leffe Dark | Balsamic Vinegar | Brie | Earl Grey

Origin of Beans
Mainly West African cocoa beans, mostly Forastero variety.

Applications
Moulding | Enrobing | Ganache/Filling | Coating/Glazing | Ice Cream/Gelato

Tag

Chocolate callets, Chocolate chip, Chocolate chips, Chocolate drop, Chocolate drops, Chocolate coin, Chocolate coins.