Since 1922, VALRHONA's vocation has been to produce exceptional chocolate with traditional know-how. Valrhona chocolate is the "Rolls Royce of the chocolate world". Caramelia chocolate was developed by Valrhona to combine the pleasure of caramel with creamy milk chocolate. Several years were spent developing this recipe for the perfect result.
At first you taste the creamy milk note, then the strong caramel flavour comes in with slightly salty and biscuit notes.
Temperature curve:
Melting temperature: 45-48°C
Crystallisation temperature: 27-28°C
Working temperature: 29-30°C
At first you taste the creamy milk note, then the strong caramel flavour comes in with slightly salty and biscuit notes.
Temperature curve:
Melting temperature: 45-48°C
Crystallisation temperature: 27-28°C
Working temperature: 29-30°C
Zutaten: Sugar, cocoa butter, caramel: Skimmed MILK, whey (MILK), sugar, butter (MILK), natural flavouring; WHOLE MILK POWDER, cocoa beans, emulsifier: sunflower lecithins. May contain: NUTS, SOY.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 2384 kJ / 572 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
38g
23g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
48g
47g
|
| Protein / Eiweiß | 8g |
| Salt / Salz | 0.44g |
Food company:
Valrhona
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