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Caozelo Milk 38% MiniGram 20 kg Michel Cluizel
A rich milky chocolate crafted for the pastry professional. Caozelo Milk Chocolate 38% MiniGrams has notes of creamy caramel, honey, dried fruit, and toasted biscuits. Caozelo is a line of chocolate crafted by Michel Cluizel for professional use. It's lower in sugar to give the pastry chef greater control in sweetening, and the minigrams are easy to work with and measure. A perfect choice for coating, making ganache, bars, mousse and ice cream.
GMO Free
More than 60 Years of Specialty Food Sourcing Experience
Trusted By Over 2,500 Establishments Across Canada
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Ingredients
sugar, cocoa butter, whole milk powder, cocoa, emulsifier (rapeseed lecithin). May contain traces of shelled tree nuts, gluten.
Shipping
Course
- AUTHENTIC - San Martin is situated in the Peruvian jungle, where the climate is ideal for producing rich and luscious cocoa beans. These beans are carefully selected by the Cluizel Manufacturers to ensure that each one is perfect and original.
- A FESTIVAL OF FLAVORS - This dark chocolate has a spicy taste, punctuated with the flavors of vanilla and caramel. It melts into your mouth, leaving behind a pleasant, lingering taste that makes you want more of it!
- & ORGANIC - These organic and chocolates are gluten-free, GMO-free, and lecithin-free. The cocoa beans are grown in a setting, and then they are handpicked with the utmost care, to present you with a luxurious and premium taste.
- MAKE LIP-SMACKING DESSERTS - San Martin 48% Milk Organic MiniGram works as a perfect addition to any dessert preparation. Thanks to its rich and versatile taste, these chocolate squares blend into your sweet dishes and offer a refined taste. The chocolate tastes equally delectable when you enjoy it all by itself, along with a freshly brewed cuppa.
A rich milky chocolate crafted for the pastry professional. Caozelo Milk Chocolate 38% MiniGrams has notes of creamy caramel, honey, dried fruit, and toasted biscuits. Caozelo is a line of chocolate crafted by Michel Cluizel for professional use. It's lower in sugar to give the pastry chef greater control in sweetening, and the minigrams are easy to work with and measure. A perfect choice for coating, making ganache, bars, mousse and ice cream.