Costadoro – Cioc Nero, finest chocolate powder, 10 x 0.06lb
Chocolate powder of this extraordinary quality actually is the queen of hot chocolates and differs fundamentally from any industrially produced brand. In this field Costadoro cooperates with the French Monbana company.
This subject simply requires an explanation of the difference between chocolate and chocolate coating and why regular supermarket chocolate cannot be melted well and what the difference between the degrees of cocoa in the chocolate means. The taste of the chocolate depends on the amount of cocoa that went into it. It is usually recommendable to try out various chocolates to know what my particular taste is. Try three different chocolate bars of varying quality. You will notice the nuances owing to the origins of their ingredients.
The main difference lies in the cocoa content: 64% cocoa in the chocolate – is the sweetest of all dark chocolates. It looks slightly red I and even tastes somewhat sour of red fruits. The cocoa beans used usually come from New Guinea.
70% cocoa in the chocolate is a very harmonious dark chocolate with a classical lasting elegant taste. The cocoa beans used come from South America, mostly Venezuela.
85% cocoa in the chocolate is a very intense and bitter chocolate. In the chocolate scene there is a trend towards higher cocoa percentages, back to pure pleasure. Yet you really have to like it since it takes some getting used to. The cocoa beans used come from Africa, mostly the Ivory Coast.
Sell-by-date from day of roasting: maximal 12 month
Composition: 100% cocoa beans from East Africa and Ivory Coast
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