Page 62 - Demo

| CHOCOLATE
GIANDUJA
CHOCOLATE
GIANDUJA
COLOUR
COCOA BUTTER average
26%
CODE 8237 COD. TRAY 8396 RECOMMENDED USES
HAZELNUT 24% PASTE
DARK
COCOA min
32%
FLUIDITY
GIANDUJA
COLOUR
COCOA BUTTER average
MILK
COCOA Total min Fat
26% 45% 24%
FLUIDITY CODE 8395 RECOMMENDED USES
HAZELNUT 25% PASTE
FLAVOUR
Chocolate traditionally made without milk, using a blend of cocoa and hazelnut paste. The high proportion of hazelnut paste (24%) provides its characteristic flavour; a lingering and refined taste of gianduja.
FLAVOUR
A refined recipe, combining the creaminess of milk with the intense flavour of fine quality hazel- nuts. A gianduja chocolate that is well balanced in its body, hazelnut and milk aroma. The equili- brium and the high proportion of hazelnut paste make it versatile and easy to work with.
Moulded in disks of 4,5gr approx. or in tray, 2,5kg/4pcs.
SUGAR
COCOA
COCOA
5 4 3 2 1
5 4 3 2 1
MILK
MILK
60
HAZELNUT
HAZELNUT
SUGAR