Description
To be at the edge of new tendency in chocolate elaboration and client requirements, we have developed the perfect balance between time – temperature and applied technology to get cacao mass processed at low temperature, below 42-45 °C in order to maintain all nutritional facts in cacao. With a controlled temperature process, we obtain a perfect product for human consumption with all the organoleptic features that a RAW cacao Arriba fino de aroma can give.
PRESENTATION:
- 20 kg bulk case in block
- 12 kg bulk case in drops
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