The cocoa mass of Madagascar has a strongly acidic bouquet, with hints of red fruits. To obtain the highest quality masses, it follows a scrupulous production process. The toasted and cooled cocoa beans are grained and then sied between the rollers. The whole production process is carried out with continuous suction that allows to completely eliminate the peel. The "nibs" obtained are ready to be sent to the refiners for the production of very pure cocoa masses.
Dissolve with hot water and add to the chocolate base mixture, in the desired percentage, to give the ice cream texture and Extraordinary taste.
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