Alunga Milk Chocolate

41% cocoa

500g

Cacao Barry

Alunga is a slightly sweet milk chocolate couverture characterized by a dominant cocoa profile and intense milky notes. Part of a specialized range alongside Inaya and Ocoa, it is crafted from pure beans using the Q-Fermentation™ method, followed by mild roasting and slow conching to preserve its unique aromatic properties.

This versatile chocolate is excellent for ganache, mousses, and rich chocolate beverages.

Crystallization & Tempering Process:

• Melting: Melt 2/3 of the couverture in a tempering machine or microwave-safe container until it reaches 40°C.
• Seeding: Add the remaining 1/3 of the unmelted chocolate and stir with a spatula.
• Cooling: This process should bring the chocolate down to 26°C.
• Working Temp: Reheat slightly and maintain a constant temperature of 28°C throughout the 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: 500 g