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Caozelo Ivoire 30% MiniGram 20 kg Michel Cluizel
Un chocolat blanc riche et crémeux conçu pour les professionnels de la pâtisserie. Caozelo Ivoire 30% MiniGram a des notes de beurre de cacao frais, de crème et de dulce de leche. Caozelo est une ligne de chocolat conçue par Michel Cluizel pour un usage professionnel. Il est moins sucré pour donner au chef pâtissier un meilleur contrôle sur le sucre et les minigrammes sont faciles à utiliser et à mesurer. Un choix parfait pour enduire, préparer de la ganache, des barres, de la mousse et la crème glacée.
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Ingredients
sucre, beurre de cacao, lait entier en poudre, lait ecreme en poudre, vanille Bourbon en gousse. Presences possibles de fruits a coque, 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.