Bitter dark chocolate

  • Bitter dark chocolate
  • Bitter dark chocolate

Intense and bitter dark chocolate molding applications. This high cocoa chocolate brings a smooth fineness combined with an acceptable sourness. The character of a pure dark chocolate unveiled.

  • Typ czekolady
    Dark
  • zakres
  • Certifications
    • UTZ
    • Wegańskie
    • KD-
  • Provenance
    Belgian Chocolate
  • SKU code
    CHD-S70-105

Sensory Profile

Dark

  • Cocoa flavor 6.7
  • Roasted flavor 3.8
  • Fruity flavor 2.9
  • Sweetness 3.5
  • Sourness 3.4
  • Bitterness 5.7
  • Creaminess 2.8
  • Melt rate 4.3
  • Cierpkość 4.2
  1. Cocoa flavor 6.7
  2. Bitterness 5.7
  3. Melt rate 4.3
Bitter dark chocolate

Skład

  • Cocoa intensity
    3
  • Fluidity
    2
  • Fineness
    1
  • Min. % Dry cocoa solids
    70.4%

Segments

  • Bakery & Pastry
  • Confectionery

Applications

Ordering

Product SKU

Order codes
  • CHD-S70-000
    liquid
    Shelf life: 1 months
    Certifications: UTZ , Wegańskie , KD-
  • CHD-S70-105
    5kg unopakowanie | 5 bloków/paczka | Euro pallet (1000kg)
    Shelf life: 24 months
    Certifications: UTZ , Wegańskie , KD-
  • CHD-S70-558
    10kg torba | 2 torby/paczka | lost pallet(640kg)
    Shelf life: 24 months
    Certifications: UTZ , 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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