Dark chocolate in caletas 53.6%

This traditional dark chocolate with a 53.6% cocoa content and a complete absence of milk is a recognized classic in the confectionery industry. It features a flawlessly balanced, moderately intense cocoa flavor, while an optimal fat content (33.4%) ensures a silky texture for finished products. The chocolate serves as a versatile base for creating stable ganaches, delicate mousses, and rich cream fillings.

The main advantage of this chocolate is its "two drops" fluidity rating, which has proven to be best for molding and casting figures. The slightly thicker consistency allows the chocolate mass to distribute evenly along the walls of the molds, forming a strong and stable shell that does not deform after setting. When properly tempered, the finished decor easily releases from the molds and acquires a flawless glossy shine.

To achieve a professional result, it is recommended to temper the chocolate to a working temperature of 31°C. During preparation, it is crucial to completely avoid any contact between the chocolate mass and moisture to prevent it from seizing. Store this ingredient in a dry, cool place at a stable temperature between 16°C and 20°C, away from light sources.