The characteristic intensity of Mexico's cocoa originates in a mild fermentation of the beans. This extremely delicate chocolate is a subtle blend of Criollo and Forastero. Under a hint of bitterness, it conceals licorice note.
Applications :recommended for fine moulding, coating, glaçage, pastry ganache, mousse, pralines interior ganache, biscuit, decoration, sauce, ice cream and sorbet.