Milk & Caramel Chocolate

31% cocoa

1 kg

Cacao Barry

This versatile milk chocolate and caramel couverture is perfect for confectionery (moulding, dipping, coating), pastry (ganaches, mousses, creams), and decorative work.
The pistoles (+/- 2g) format ensures precise dosing and rapid melting for consistent crystallization. Packaged in a resealable box, the chips remain fresh and easy to handle without the mess.

Tempering Process:

• Melting: Heat 2/3 of the chocolate to 40°C in a mixing bowl.
• Seeding: Stir in the remaining 1/3 until the temperature drops to 26°C.
• Working Temp: Maintain at 28°C throughout the process.

• Cocoa content: 31.1% minimum
• Ingredients: sugar 36.5%, cocoa butter 27%, whole milk powder 24.5%, cocoa mass 5.5%, skimmed milk powder 3.0%, caramelized sugar 1.5%, syrup caramelized glucose <1%, emulsifier: sunflower lecithin <1%, natural flavor <1%.
• Storage conditions: dry and cool room: maximum 70% humidity, temperature around 17-18°C.
• Net weight: 1kg