Professional data sheet
Kurius Nuna 70%
Balanced dark
FluidityMaximum fluidity
Sensory profile
Balance between intensity and elegance. The citrus notes of Manabí cacao shine clearly, creating a chocolate that adapts to everything and transforms every creation.
- Primary note
- Bright citrus
- Secondary note
- Delicate floral
- Singular note
- Citrus notes of red fruits
Recommended applications
- Pastry
- Chocolaterie
- Fruit coating
- Ganache
- Shells and molds
Tempering curve
- 1. Melting50-55°C
- 2. Cooling28-29°C
- 3. Working31-32°C
Technical data
| Minimum cacao | 70% |
|---|---|
| Storage | 16-18°C |
| Origin | Cacao Nacional Fino de Aroma — Manabí, Ecuador |
Available formats
| 200g | KN-70-200 |
|---|---|
| 1kg | KN-70-1K |
| 2.5kg | KN-70-25K |