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glacier Melting temperature in Bain-Marie 45°C-50°C Crystallization temperature: 27°C Indicated temperature of use: 32-33°C
This is black Voatsiperifery picked at full maturity
With its subtle flavours that explode in the mouth
This chocolate is made entirely in the cocoa-producing country
Couverture Dark Chocolate 100% cocoa - 1kg Malagasy glacier Melting temperature in Bain-MarieEasy melt, temper and stay fresh format 10 x 100g Taste Fruity, raisin & citrus notes. Fine texture. Long finish. Academy of Chocolate World Golden Bean Winner Colour Red brown Fine Cocoa origin Sambirano, north west Madagascar Freshly crafted in Madagascar No added flavours No chemical processing No alkalisation Vegan and Vegetarian Application : For Chocolatier, chocolate confectionery, chocolate drink, pastry, glacier Melting temperature in Bain