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Ecuador milk chocolate is an exceptional milk couverture chocolate from Callebaut, new for 2026, made from fine Ecuadorian cocoa beans.
It seduces with its ultra-silky texture and perfect balance between milky sweetness, notes of caramel, hazelnut and a slight hint of roasted cocoa.
Its remarkable melt and controlled fluidity make it a chocolate that is as pleasant to work with as it is to taste.
Applications:
It is recommended for coating, moulding, ganaches, creams, mousses and nappages.
It goes particularly well with apricot, pear and candied orange, dried fruit in general, vanilla, fleur de sel and nutmeg.
Nutritional analysis per 100 g:
Energy value: 2397 kJ / 573 kcal
Fat: 39.0 g
Of which saturated fatty acids: 23.5 g
Carbohydrates: 44.4 g
Of which sugars: 43.4 g
Protein: 9.1 g
Salt: 0.24 g
May contain traces of milk.
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