Unlike caramel-flavored milk chocolates made with caramelized sugar, Valrhona’s Caramélia uses genuine dairy-based caramel (from skim milk and butter) as a main ingredient. The result is a particularly silky smooth milk chocolate that maintains a clear cocoa note woven together with vibrant hints of caramel.
- Ganache Chocolate
- Ganache Patisserie
- Moulding (Optimal)
- Tablet Bar
- Ice Cream & Sorbets
- 36% cocoa
- 34% sugar
- 38% fat content
- 20% whole milk
Application: Particularly well suited for moulding. Other possible applications: coating, sauce, mousse, cremeux, glaze, decors, ice cream & sorbet, chocolate candy filling
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
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)
Gusta Supplies goes above and beyond to source specialty products for your gustatory enjoyment. Did you know? The stem "Gusta" is found in the word "gustation", which means the sense of taste. Gusta, as such, is literally the "root of taste". We know, shopping here, you must have a good taste!
Inventory Last Updated: Nov 27, 2022