Balanced Dark chocolate

  • Balanced Dark chocolate
  • Balanced Dark chocolate

Nicely balanced dark chocolate with a touch of vanilla. Shows perfect harmony between sweetness and cocoa taste. Suitable for molding applications.

  • Typ czekolady
    Dark
  • zakres
  • Certifications
    • Wegańskie
    • KD-
  • Provenance
    Belgian Chocolate
  • SKU code
    CHD-S35-105

Sensory Profile

Dark

  • Cocoa flavor 4.6
  • Roasted flavor 2
  • Fruity flavor 1.8
  • Sweetness 6.4
  • Sourness 1
  • Bitterness 1.6
  • Creaminess 4.8
  • Melt rate 4.8
  • Cierpkość 1.4
  1. Sweetness 6.4
  2. Creaminess 4.8
  3. Melt rate 4.8
Balanced Dark chocolate

Skład

  • Cocoa intensity
    2
  • Fluidity
    2
  • Fineness
    1
  • Min. % Dry cocoa solids
    52.9%

Segments

  • Bakery & Pastry
  • Confectionery

Applications

Ordering

Product SKU

Order codes
  • CHD-S35-000
    liquid
    Shelf life: 1 months
    Certifications: Wegańskie , KD-
  • CHD-S35-105
    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

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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

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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
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    2
  • Min. % Dry cocoa solids
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Dark baking chocolate

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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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