Sensory profile
Where pure cocoa butter meets the precise dose of milk powder and sugar. A balance that never cloys, delicate and with perfect fluidity for brilliant finishes and flawless molds.
- Primary note
- Cocoa butter
- Secondary note
- Sweet dairy
- Singular note
- Balanced sweetness
Recommended applications
- Fine pastry
- Cookies
- Chocolaterie
- Fruit and alfajor coating
- Ganache
- Shells and molds
Tempering curve
- 1. Melting45-50°C
- 2. Cooling26-27°C
- 3. Working28-29°C
Technical data
| Minimum cocoa butter | 35% |
|---|---|
| Storage | 16-18°C |
| Origin | Cacao Nacional Fino de Aroma — Manabí, Ecuador |
Available formats
| 200g | KNI-35-200 |
|---|---|
| 1kg | KNI-35-1K |
| 2.5kg | KNI-35-25K |