Alunga Chocolate 41.3% cacao

Sweetness of milk chocolate.

This milk couverture chocolate is subtly sweet with a dominant aroma of cocoa and milk. Unique fermentation method: Q Fermentation.

Cacao Barry has discovered that specific ferments, naturally present in the plantations, reveal the purest and most intense flavors in each bean. By selecting these natural ferments and adding them to the cocoa bean pulp, the planters create an exceptional, consistent fermentation that reveals beans of unparalleled quality.

This chocolate is ideal for your preparations mousses, ganaches, chocolate drinks and macaroons.

Composition:

41% cocoa (31% cocoa butter, 11% dry defatted cocoa)

24% milk (4% milk fat, 14% fat-free dry milk)

35% fat (31% cocoa butter, 4% fat).

Ingredients: Cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla.

Cocoa content: 41% minimum

*Please note that it is possible that the bags of 1 kg are conditioned by our care from the bags of 5 kg according to our supply.