DOMORI

Mandouri Cocoa Mass 100%

Dark couverture chocolate.

Chocolate couverture in pastilles

Interested as a food manufacturer? Contact us

Usages

Info

Allergens

Covering

Ganache

Ice cream

Mousse

Pralines

Chocolate bars

Description

Cocoa mass for coating in pastilles - 100% - Togo Origin - variety Forastero

Denomination

Cocoa mass 100%

Directions for use

The suggested melting temperature is 45-55°C

For detailed product information (e.g. dietary suitability and certifications), please consult the technical data sheets or contact our team.

No allergens declared for this product.

Get in touch and discover how we can support your business.