Milk chocolate 35.2%

This premium milk chocolate—crafted from a base of high-quality Ivorian and Guinean cocoa beans (35.2% cocoa, 21.8% milk)—features a rich, creamy dairy profile accented by sweet, indulgent notes of hazelnut and caramel. Formulated with an elevated 36.2% cocoa butter content, it guarantees exceptional silkiness, a clean snap, and a melt-in-the-mouth texture for upscale desserts.

The universal "three drops" fluidity rating makes this mass highly adaptable for any confectionery or pastry application. It integrates seamlessly into delicate mousses, creams, ganaches, and baked goods, while performing flawlessly during enrobing, casting intricate hollow figures, and molding fine shell pralines.

To achieve a professional, mirror-like gloss and a sharp technical snap, the mass must be tempered according to standard milk chocolate temperature profiles. It is vital to strictly eliminate any moisture contact during the melting process and to store the product in a cool, dry environment away from direct light and strong ambient odors.

Technical Profile:
Cocoa Solids: 35.2% (Sourced from Ivory Coast & Guinea)

Milk Solids: 21.8%

Cocoa Butter Content: 36.2%

Fluidity Index: 3 Drops (Universal Viscosity)

Applications:
Molding & Shell Work: The ideal viscosity for casting crisp, thin chocolate shells for filled pralines, bonbons, and detailed hollow figurines.

Enrobing & Glazing: Provides a smooth, uniform, and beautifully glossy coating for cakes, pastries, and artisanal candy centers.

Emulsions & Fillings: Acts as a highly stable, decadent base for velvety ganaches, air-whipped mousses, pralines, and internal pastry fillings.

Baking Inclusions: Can be incorporated into premium cake batters, tarts, and cookie formulations for an upscale flavor profile.

Key Advantages:
Terroir-Driven Flavor: The blend of Ivorian and Guinean beans creates a deep, robust cocoa foundation that beautifully balances the rich caramel-and-hazelnut dairy notes.

High Cocoa Butter Ratio: The 36.2% cocoa butter content ensures superior fluid dynamics during tempering, excellent mold release, and a luxurious mouthfeel.

All-Around Professional Workhorse: The "three drops" rating offers the perfect equilibrium between melting flow and structural stability, simplifying inventory for busy pastry kitchens.