Dark chocolate blends

Cod.
6101
Four 3 kg bags

FONDENTE ARI

Average storage time:
18 months
EXTRA DARK CHOCOLATE:
72 %
FLUIDITY:
3
MINIMUM COCOA:
72 %
COCOA BUTTER:
44,3 %
TOTAL FAT:
44,8 %
MAX SUGAR:
27 %
MANUAL TEMPERING:
T1 Melting 50 - 53°C / T2 Crystallisation 28 - 29°C / T3 Working 31 - 32°C
TEMPERING WITH A TEMP. MACHINE:
T4 32°C

Chocolate blend with a strong and slightly acidic flavour conferred by notes of apricot, red fruits, coffee and toasted nuts.

Chocolate
Easter eggs, hot chocolate, praline coating on ganache base, hollow shells, chocolate coated dragées, bars, truffles, whipped ganache.
Patisserie
Baking creams, whipped ganache, mousse, Bavarian cream, semifreddos, pralines, crunchy clusters, crème anglaise, glazes, cremoso.
Gelato
Ingredient for any dark, milk and gianduja chocolate gelato preparation.
Characteristics
Vegan
Gluten Free
Halal
Aroma
Albicocca
4
ciliegie rosse
3
frutta essiccata
5
tabacco
2
pane tostato
1
1
Persistence
Medium / Long
Roundness
Medium
Cod.
6102
Four 3 kg bags

FONDENTE TRADIZIONE

Average storage time:
18 months
EXTRA DARK CHOCOLATE:
61 %
FLUIDITY:
3
MINIMUM COCOA:
61 %
COCOA BUTTER:
38 %
TOTAL FAT:
38,5 %
MAX SUGAR:
36 %
MANUAL TEMPERING:
T1 Melting 50 - 53°C / T2 Crystallisation 28 - 29°C / T3 Working 31 - 32°C
TEMPERING WITH A TEMP. MACHINE:
T4 32°C

A blend which stands out for its aromatic balance made up of sweet notes of honey, caramel and persistent hints of cocoa.

Chocolate
Easter eggs, hot chocolate, praline coating on ganache base, hollow shells, chocolate coated dragées, bars, truffles, whipped ganache.
Patisserie
Baking creams, whipped ganache, mousse, Bavarian cream, semifreddos, pralines, crunchy clusters, cremoso, crème anglaise, glazes.
Gelato
Ingredient for any dark, milk, and gianduja chocolate gelato preparation.
Characteristics
Vegan
Gluten Free
Halal
Aroma
coffee
5
banana
2
honey
5
caramel
5
black tea
4
Persistence
Long
Roundness
Excellent
Cod.
6103
Four 3 kg bags

FONDENTE MORESCO

Average storage time:
18 months
EXTRA DARK CHOCOLATE:
57 %
FLUIDITY:
4
MINIMUM COCOA:
57 %
COCOA BUTTER:
38 %
TOTAL FAT:
38,5 %
MAX SUGAR:
41 %
MANUAL TEMPERING:
T1 Melting 50 - 53°C / T2 Crystallisation 28 - 29°C / T3 Working 31 - 32°C
TEMPERING WITH A TEMP. MACHINE:
T4 32°C

Chocolate blend with a sweet, round and smooth taste adaptable to multiple uses with balanced hints cocoa, banana and tobacco.

Chocolate
Praline coating on ganache base, hollow shells, chocolate coated dragées, bars, decoration and silk, screen printing.
Patisserie
Mousse, Bavarian cream, semifreddos.
Gelato
Ingredient for any dark, milk and gianduja chocolate gelato preparation.
Characteristics
Vegan
Gluten Free
Halal
Aroma
banana
4
tobacco
3
almond
2
wood
2
caramel
1
Persistence
Long
Roundness
Excellent
Cod.
6401
Four 3 kg bags

GOCCE FONDENTI 500 pz/kg

Average storage time:
18 months
MINIMUM COCOA:
54 %
COCOA BUTTER:
28 %
TOTAL FAT:
28 %
MAX SUGAR:
46,5 %

A selected blend of cocoa is the secret to these chocolate drops with a full, smooth taste and hints of cocoa that are easily adaptable to any use.

 

 

 

Patisserie
Baking drops for muffins and plum cake, baking drops for croissants, Panettone and cakes.
Gelato
Decoration, semifreddos, mousse and gelato.
Characteristics
Gluten Free
Vegan
Halal
GOCCE FONDENTI GIOARI
Cod.
6402
Four 3 kg bags

GOCCE FONDENTI 12000 pz/kg

Average storage time:
18 months
EXTRA DARK CHOCOLATE:
56 %
MINIMUM COCOA:
54 %
COCOA BUTTER:
28 %
TOTAL FAT:
28 %
MAX SUGAR:
46,5 %

A selected blend of cocoa is the secret to these chocolate drops with a full, smooth taste and hints of cocoa that are easily adaptable to any use.

 

 

 

Patisserie
Baking drops for muffins and plum cakes, baking drops for croissants, Panettone and cakes.
Gelato
Decoration, semifreddos, mousse and gelato.
Characteristics
Gluten Free
Vegan
Halal
GOCCE FONDENTI GIOARI