Page 81 - Demo

EXTRA DARK CREAM
LOW FAT COCOA POWDER average
26%
STRUCTURE
Smooth and spreadable cream
Total Fat
39%
CODE 7558
RECOMMENDED USES
MORESKA CREAM
LOW FAT COCOA Total HAZELNUT POWDER average Fat paste
15%
STRUCTURE
Soft spreadable cream.
34% 14%
CODE 7559
RECOMMENDED USES
No No No
hydrogenated fats
DESCRIPTION
Intense and prominent taste of cocoa, provided by the high proportion of low fat cocoa and the absence of hazelnut paste. Colour of very dark chocolate.
May be used pure as a filling or with extra chocolate to create a stronger structure. Excellent with the addition of inclusions.
May be used to reinforce the flavour of creams and toppings, adding the immediately noticeable taste of dark chocolate. May be used in the preparation of Italian semifreddo, parfaits, soufflés and glacés.
hydrogenated fats
DESCRIPTION
Strong cocoa flavour, the presence of 14% hazel- nut paste softens and rounds the aromatic pro- file. Notes of vanilla. Very Dark Chocolate colour. Homogeneous structure. Chocolate at positive temperature (in showcase) it always maintains the aesthetic yield. Perfect for flavouring, excellent as glazing profitterole, cakes and small pastry - use at 35°C for better fluidity. For pralines as filling to be used alone or added with chocolate (approx- imately 35%) to give it more structure. Perfect in addition of inclusions.
hydrogenated fats
DESCRIPTION
Pronounced dark chocolate flavour. Its clean cut and glossy finish make it the perfect glazing for chocolate cakes (Sacher, panettone, colomba, etc). May also be used as sauce for creamy des- serts. Ideal glazing for semifreddi.
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ICAM DARK CHOCOLATE ICING
LOW FAT COCOA POWDER average
23%
STRUCTURE
Smooth and spreadable icing.
Total HAZELNUT Fat paste
41% 6%
CODE 7560
RECOMMENDED USES
CREAMS AND COATINGS