Recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. At the same time, it leaves more space for creativity with pairings than many other chocolates with a comparable abundance in cocoa.
With its standard fluidity, the 70-30-38 guarantees great end results in a wide variety of applications: moulding and enrobing of confectionery, flavouring of ganaches, mousses, crèmes, crémeux, ice cream, sauces.
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