Sinfonia Caramel Oro is our brand new caramel chocolate, characterized by a naturally golden color and a delicate, creamy and enveloping taste with indulgent toffee nuances.
An inimitable formula born from a skilful blend of ingredients that combines the typical flavor of caramel to the light savouriness and richness given by butter, whole milk and derivatives, creating a fine and simply good chocolate.
This is our golden recipe: an irresistible masterpiece designed by our expert chocolate masters and carefully formulated by our R&D, now available for every professional.
Try it to easily make surprising pastry creations and excellent chocolate recipes thanks to its fluidity and simplicity of processing.
Application aspects:
- Optimum melting temperature 45 ºC
- Recommended tempering temperature: 27-29 ºC.
- Cooling/crystallization temperature 15-18 ºC
- Medium to high fluidity
- With caramelised sugar
- Only natural flavours
- No artificial coloring
- Medium to high fluidity
- Creamy and enveloping taste of caramel and milk.
- With caramelised sugar
- Only natural flavours
- No artiifcial coloring
Sinfonia Caramel Oro is our brand new caramel chocolate, characterized by a naturally golden color and a delicate, creamy and enveloping taste with indulgent toffee nuances.
An inimitable formula born from a skilful blend of ingredients that combines the typicalflavor of caramel to the light savouriness and richness given by butter, whole milk and derivatives, creating a fine and simply good chocolate.
This is our golden recipe: an irresistible masterpiece designed by our expert chocolate mastersand carefully formulated by our R&D, now available for every professional.
Try it to easilymake surprising pastry creations and excellent chocolate recipes thanks to itsfluidity and simplicity of processing.
Application aspects:
- Optimum melting temperature 45 ºC
- Recommended tempering temperature: 27-29 ºC.
- Cooling/crystallization temperature 15-18 ºC
white chocolate with caramel.
white chocolate with caramel. Directive 2000/36/EC
heat in water-bath constantly mixing, always under the temperature of 45°C.
Temper and use at 27-29°C.
Contamination with compound chocolates must be avoided
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