Laboratory Chocolate 60% Z60 3 kg Michel Cluizel
Richer in cocoa paste than in Cluizel's couverture, 60% Laboratory Chocolate is also very low in cocoa butter, making it an economical chocolate choice for production. With minimal cocoa butter content, it is suitable to replace couverture in ganache, bavaroise, or mousse and products not requiring a beautiful tempered coating. Use this chocolate anywhere that couverture would be use and where a beautiful shiny coat is not required. Use in any recipe calling for chocolate such as puddings, soufflés, cakes, tarts, cookies and ice cream.
Cocoa, sugar, cocoa butter, emulsifier: rapeseed lecithin, bourbon vanilla pod.
Get Wholesale Pricing
You deserve a gourmet food supplier that brings you innovative new ingredients from across the globe. Ingredients that create great food exeriences, make you a destination, and increase your sales. As an importer and distributor we have access to leading edge, one-of-a-kind ingredients at the best prices. Choose Qualifirst.
Choose Qualifirst.Yes I Would Like Wholesale Pricing