Description
dark chocolate of superior quality with features of fluidity suitable for the production of moulded objects, empty bodies, eggs and bars. It contains natural extract of vanilla.
Denomination
extra-dark chocolate
Cocoa solids: 52 % minimum
According to Directive 2000/36/EC.
Directions for use
heat in water-bath constantly mixing, always under temperature of 45°C.
Temper and use at 30-32°C.
Contamination with compound chocolates must be avoied.
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.
