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Ships within 48 hours · Estimated delivery Jul 27 - Aug 1
Application : For Chocolatier
This chocolate is made entirely in the cocoa-producing country
Freshly crafted in Madagascar
our ginger is grown and harvested on the outskirts of the protected area of Anjozorobe Angavo – in central Madagascar
glacier Melting temperature in Bain-Marie 45°C-50°C Crystallization temperature: 27°C Indicated temperature of use: 32-33°C
Couverture Dark Chocolate 100% cocoa - 1kg Malagasy Application : For ChocolatierEasy melt, temper and stay fresh format 10 x 100g Taste Fruity, raisin & citrus notes. Fine texture. Long finish. Academy of Chocolate World Golden Bean Winner Colour Red brown Fine Cocoa origin Sambirano, north west Madagascar Freshly crafted in Madagascar No added flavours No chemical processing No alkalisation Vegan and Vegetarian Application : For Chocolatier, chocolate confectionery, chocolate drink, pastry, glacier Melting temperature in Bain
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