The Chocolate spread is used as the base for cakes, brownies, cookies and candy bars.The chocolate in its most familiar form is made by mixing chocolate powder with cocoa butter or cocoa, sugar, soy lecithin and, often, milk. The cacao to cacao butter ratio determines the darkness and flavor intensity of the chocolate spread being produced. As with dark chocolate, the higher the cacao content, the darker and richer the flavor. The higher the cacao butter and less but not milk content, the lighter the color and creamier the texture of the resulting chocolate spread.
CFA2,961.98
| Vision Integrel’s Chocolate spread, also known as ‘cacao spread’ is a smooth, thick, liquid form of chocolate. It is the purest form of chocolate, produced by grinding cacao beans. Chocolate spread contains roughly 50% cocoa solids (cacao powder) and 50% cacao butter, the pale-yellow vegetable fat of the cacao bean. When it is cooled and molded into blocks, chocolate liquor is known as unsweetened baking chocolate |
Vision Integrel produces and transforms organic cocoa beans into cocoa powder, cocoa butter and cocoa liquor nationally and internationally.
