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Caozelo Ivoire 30% MiniGram - 3 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
Sucre, beurre de cacao, lait entier en poudre, lait écrémé en poudre, vanille de bourbon.
- THE CLUIZEL QUALITY - The Caozelo Ivory 30% MiniGram is a staple Michel Cluizel product. Cluizel is a world-renowned Cacaofévier known for making high-quality, luxury chocolates. The Caozelo Ivory white chocolate stands for everything Cluizel is known for and then some.
- MADE FOR PASTRY CHEFS - The Caozelo Ivory is a premium white chocolate specially made for professional pastry chefs. It contains a lower level of sugar, giving the chefs more control over the sweetness. The MiniGram package also aids in better measurements while making the chocolate dishes.
- CREAMY DULCE DE LECHE - The Caozelo Ivory 30% MiniGram comes with a subtle dulce de leche taste. It's a Latin American delicacy known for its sweet, creamy, and luscious presence. The dulce de leche adds a rich texture to the white chocolate that already has notes of fresh cocoa butter and cream.
- FOR MULTI-PURPOSE USE - The Caozelo white chocolate is extremely easy to use and is perfect for all types of coating, ganache, bars, and ice cream. From breakfast, lunch, dinner, to buffet, dessert, tea, you can enjoy it however you want.
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.