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

  • 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.

  • Typ czekolady
    Dark
  • zakres
  • Certifications
    • Wegańskie
    • KD-
  • SKU code
    CHD-Q15BO2ZV-105

Sensory Profile

Dark

  • Cocoa flavor 4
  • Roasted flavor 2.1
  • Fruity flavor 2
  • Sweetness 6.3
  • Sourness 1.1
  • Bitterness 1.8
  • Creaminess 5.3
  • Melt rate 5.6
  • Cierpkość 2.2
  1. Sweetness 6.3
  2. Melt rate 5.6
  3. Creaminess 5.3
Dark chocolate high cocoa notes with reduced fatbloom risk and without vanilla

Skład

  • Cocoa intensity
    2
  • Fluidity
    3
  • Fineness
    1
  • Min. % Dry cocoa solids
    55.9%

Segments

  • Bakery & Pastry
  • Confectionery

Applications

Ordering

Product SKU

Order codes
  • CHD-Q15BO2ZV-000
    liquid
    Shelf life: 1 months
    Certifications: Wegańskie , KD-
  • CHD-Q15BO2ZV-105
    5kg unopakowanie | 5 bloków/paczka | Euro pallet (1000kg)
    Shelf life: 24 months
    Certifications: Wegańskie , KD-

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Dark chocolate high cocoa notes without vanilla

Dark chocolate high cocoa notes without vanilla

Nicely balanced dark chocolate with a slightly higher cocoa note. Without addition of vanilla. The rheology is suitable for different applications.

  • zakres
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.9%
Dark baking chocolate

Dark baking chocolate

The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.

  • zakres
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.8%
Dark baking chocolate

Dark baking chocolate

The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.

  • zakres
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.8%
Dark baking chocolate

Dark baking chocolate

The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.

  • zakres
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.8%

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