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Caozelo Ivory 30% MiniGram 20 kg Michel Cluizel
A rich and creamy white chocolate crafted for the pastry professional. Michel Cluizel's 30% White Caozelo is a well-rounded chocolate that provides well balanced indulgent of vanilla; the nuanced dulce de leche finish enhances its sweet roundness. Tasting Notes: freshness of cocoa butter, vanilla cream and gourmet milk jam. 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.
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Ingredients
Sugar, cocoa butter, whole milk powder, skimmed milk powder, emulsifier (rapeseed lecithin), Bourbon vanilla pod. Contains milk. May contain traces of shelled tree nuts, gluten.
Shipping
Course
- PROFESSIONAL GRADE CHOCOLATE: Caozelo Ivory 30% MiniGrams are specially crafted by Michel Cluizel for professional use in pastry making, presenting a rich and creamy white chocolate experience.
- LOWER SUGAR CONTENT: With less sugar, pastry chefs are given greater control to adjust the sweetness of their creations, perfect for those who prefer a less sweet dessert.
- VERSATILE USE: These white chocolate minigrams can be used in various pastry recipes, including coating, making ganache, bars, mousse, and ice cream, making them a versatile addition to any professional kitchen.
- EASY MEASUREMENT: The minigram format of this chocolate ensures ease of measurement and use, essential for accurate and consistent results in professional baking.
- DELICIOUS FLAVOR NOTES: Enjoy the exquisite blend of fresh cocoa butter, cream, and dulce de leche flavors in every bite of your pastries made with Caozelo Ivory 30% MiniGrams.
A rich and creamy white chocolate crafted for the pastry professional. Caozelo Ivory 30% MiniGrams has notes of fresh cocoa butter, cream, and dulce de leche. 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.