Chocolate milk 36% discs PATISSIER

Chocolate white 36% discs
Composition: Sugar, cocoa butter (24%), cocoa mass (min.11%), whole milk powder powder, skim milk powder, milk fat, emulsifier: lecithin (E322), vanillin.
Flavour profile: Mild milk taste with light creamy aftertaste and hints of cocoa.
Application: Desserts, pastries, cakes, mousse, ganache, stuffing, ice cream, sauces.
Melting temperature: 40-45°C.
Crystallization temperature: 27-28°C.
Operational temperature: 29-30°C.