Milk chocolate 41%

This "next-generation" milk chocolate (41% cocoa, 23.9% milk) is crafted from premium, select Ivorian Forastero cocoa beans. Thanks to an innovative Q-fermentation technology, the product achieves exceptional purity and a unique sensory profile: a deeply intense, slightly sweet harmony of cocoa and dairy, capped off with a long-lasting, aromatic herbal aftertaste. An elevated total fat content of 36.7% guarantees exceptional silkiness in all finished applications.

The "three drops" fluidity rating marks this chocolate as an incredibly versatile tool for pastry chefs and chocolatiers. Its medium viscosity is perfectly optimized for formulating airy mousses, stable decorating creams, and velvety ganaches, as well as for flawless enrobing and hollow-figure molding. Furthermore, due to the remarkable heat stability of this mass, it performs beautifully as a gourmet inclusion in baking, ensuring the ideal texture for premium sponge cakes and molten chocolate cakes (moelleux).

Professional application requires delicate tempering according to standard milk chocolate temperature curves and strict isolation from ambient moisture during the melting process.

Technical Profile:
Cocoa Solids: 41.0% (Premium Ivorian Forastero)

Milk Solids: 23.9%

Total Fat Content: 36.7%

Fluidity Index: 3 Drops (Universal Viscosity)

Processing Feature: Q-Fermentation Technology (Enhanced Purity & Aroma)

Applications:
Baking & Molten Desserts: High thermal stability makes it exceptional for high-end baking, delivering rich structures and a perfect liquid center in moelleux / lava cakes.

Emulsions & Aerated Creams: Integrates smoothly into heavy creams and egg whites to yield light, structurally sound mousses and rich, glossy ganaches.

Enrobing & Shell Work: The ideal all-around viscosity for coating artisanal pastries, dipping confections, or casting uniform chocolate shells.

Artisanal Molding: Yields detailed, high-gloss solid bars and hollow figures with excellent contractibility for easy mold release.

Key Advantages:
Biotech-Driven Flavor Purity: The Q-fermentation process optimizes natural fermentation kinetics, minimizing bitter off-notes and amplifying the authentic herbal and deep cocoa terroir.

High Milk & Cocoa Concentration: A rare, sophisticated ratio that provides the strength of a dark chocolate foundation combined with the round smoothness of milk.

Advanced Rheological Properties: Seamlessly transitions from delicate cold pastry work to high-heat baking environments without fat separation or flavor degradation.