Bitter dark chocolate

  • Bitter dark chocolate
  • Bitter dark chocolate

Intense and bitter dark chocolate with multiple application possibilities. This chocolate brings a perfect smoothness and fineness.

  • Typ czekolady
    Dark
  • zakres
  • Certifications
    • Wegańskie
    • KD-
  • Provenance
    Belgian Chocolate
  • SKU code
    CHD-O70-105

Sensory Profile

Dark

  • Cocoa flavor 4.8
  • Roasted flavor 2.6
  • Fruity flavor 2.9
  • Sweetness 5.7
  • Sourness 1.8
  • Bitterness 2.6
  • Creaminess 4.3
  • Melt rate 4.8
  • Cierpkość 2.4
  1. Sweetness 5.7
  2. Cocoa flavor 4.8
  3. Melt rate 4.8
Bitter dark chocolate

Skład

  • Cocoa intensity
    3
  • Fluidity
    4
  • Fineness
    1
  • Min. % Dry cocoa solids
    70%

Segments

  • Bakery & Pastry
  • Confectionery

Applications

Ordering

Product SKU

Order codes
  • CHD-O70-000
    liquid
    Shelf life: 1 months
    Certifications: Wegańskie , KD-
  • CHD-O70-105
    5kg unopakowanie | 5 bloków/paczka | Euro pallet (1000kg)
    Shelf life: 24 months
    Certifications: Wegańskie , KD-
  • CHD-O70-558
    10kg torba | 2 torby/paczka | lost pallet(640kg)
    Shelf life: 24 months
    Certifications: Wegańskie , KD-
  • CHD-O70-104
    5kg blok | 5 bloków/paczka | Euro pallet (1000kg)
    Shelf life: 24 months
    Certifications: Wegańskie , KD-

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  • zakres
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    85%
Dark all-round chocolate

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  • zakres
  • Fluidity
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  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
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Dark chocolate high cocoa notes

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Nicely balanced dark chocolate with a slightly higher cocoa note. The rheology is suitable for different applications.

  • zakres
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.9%
Dark chocolate high cocoa notes with reduced fatbloom risk and without vanilla

Dark chocolate high cocoa notes with reduced fatbloom risk and without vanilla

Nicely balanced dark chocolate with a slightly higher cocoa note. Additional butter oil for an intense smoothness and reduced fatbloom risk. Without addition of vanilla. The rheology is suitable for different applications.

  • zakres
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    55.9%

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