Alunga Milk Chocolate

41% cocoa

1kg

Cacao Barry

Alunga is a slightly sweet milk chocolate couverture with a dominant cocoa profile and intense milky notes. It is crafted from pure beans using the Q-Fermentation™ method, mild roasting, and slow conching. This versatile chocolate is ideal for ganaches, mousses, and rich chocolate beverages.

Crystallization & Tempering Process:

• Melting: Melt 2/3 of the chocolate in a tempering machine or microwave-safe mixing bowl until it reaches 40°C.
• Seeding: Add the remaining 1/3 of the unmelted chocolate and stir.
• Cooling: This process should bring the chocolate down to 26°C.
• Working Temp: Maintain a constant 28°C during the entire moulding or coating process.

• Storage conditions: dry and cool room: maximum 70% humidity, temperature around 17-18°C.
• Ingredients: 25% cocoa mass, 30.5% sugar, 18% cocoa butter, 18% whole milk powder, 8% skimmed milk powder, emulsifier: soy lecithin, natural vanilla flavouring.
• Cocoa content: 41% minimum
• Net weight: 1kg