Made with fine aroma cacao from Peru and whole milk from the Ecuadorian highlands, this 38% single-origin milk chocolate couverture offers an exceptionally fresh and delicate expression of milk chocolate. Fresh milk and smooth butterscotch lead into fine caramel and vanilla notes, balanced by a light acidity and a clean, creamy finish.

Its pale colour, silky texture and high fluidity make it especially well suited to refined pastry and chocolate work. It flows smoothly for moulding and enrobing while bringing a fresh, elegant milk chocolate flavour to ganaches, mousses, sauces and frozen desserts.

Flavour Profile

• Cacao content: 38%
• Flavour notes: Fresh milk, butterscotch, fine caramel and vanilla, with a light acidity
• Cacao origin: Peru
• Cacao type: Fine aroma cacao
• Fluidity: High

Culinary Versatility

Its delicate flavour and highly fluid consistency make this couverture suitable for:

• Ganaches, mousses, creams and chocolate fillings
• Sponge cakes and other baked pastry applications
• Moulding, machine enrobing, coating and dipping
• Chocolate sauces, glazes and beverages
• Ice creams, sorbets and other frozen desserts
• Creations requiring a pale, refined milk chocolate finish

Ingredients & Allergen Information

Ingredients: Sugar, cocoa butter, whole milk powder, cocoa liquor from Peru, emulsifier (sunflower lecithin), natural vanilla extract.

Allergen information: Contains milk. May contain almonds, hazelnuts, pistachios, pecans, peanuts, gluten, sesame seeds, egg and soy.

República del Cacao Commitment

República del Cacao showcases the distinctive flavours of Latin American cacao terroirs through chocolate made with fine aroma cacao sourced from the region. Its chocolates are developed with an emphasis on cacao origin, local expertise and responsible relationships throughout the supply chain.

As a Certified B Corporation, República del Cacao is committed to a responsible business model that considers its impact on people, communities and the environment.

Made in Ecuador with cacao from Peru

**********

Summer Shipping: 

At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface.  This phenomenon is called 'fat bloom'.  While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.

During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting.  While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.

Click here to choose your cold packaging. (Optional)

**********