Genuine Light Bitter Chocolate for Fine Pralines
Use: To make fine chocolates, pralines, figures, bars, truffles and fillings.
Melting Temperature: 50ºC Maximmum.
Observations: Tempering time process necessary.
Cooling: 28ºC.
Tempering Time: 30ºC.
White Substitute: Coverture
Use:Solid enrobed or filled pralines, figures, bars, for colouring,decoration, enrobed cookies and biscuits and other pastry products.
Melting Temperature: 45ºC Maximmum.
White Compound Coverture
Use: Solid enrobed or filled pralines, figures, bars, for colouring,decoration, enrobed cookies and biscuits and other pastry products.
Melting Temperature: 45ºC Maximmum.
Light Bitter Substitute Coverture
(Used for moulding Products)
Use: For praline moulding, figures, bars and to elaborate fillings.
Melting temperature: 50ºC Maximmum.
Observations: Ideal temperature for moulding, is between 35º and 40ºC.
Extra Fine Milk Chocolate for Fine Pralines
Use: For fine chocolates, pralines, figures, bars, truffles and fillings.
Melting Temperature: 45ºC Maximmum.
Observations: Tempering Time process necessary.
Cooling: 27ºC.
Tempering Time: 29ºC.
Sugar-Free Milk Chocolate with Sucralose
Use: For fine pralines, figures, bars, chocolate eggs and bunnies.
Melting Temperature: 40ºC Maximmum.
Observations: Non sugar or sacarosa added.
Tempering Time process necessary.
Cooling: 27ºC.
Tempering Time: 29ºC.
Extra Bitter Chocolate 60% Cocoa
Use: For the elaboration of fine chocolate pralines and bars.
Melting Temperature: 50ºC Maximmum.
Observations: Tempering Time process necessary.
Cooling: 28ºC.
Tempering: 30ºC.
Fine White Chocolate
Use: For the elaboration of fine pralines, bars and figures.
Melting Temperature: 40ºC Maximmum.
Observations: Tempering Time process necessary.
Cooling: 26ºC.
Tempering Time: 28ºC.
Premium Bitter Chocolate 70% Cocoa
Use: For the elaboration of fine pralines and chocolate bars.
Melting Temperature: 50ºC Maximmum.
Observations: Tempering Time process necessary
Cooling: 28ºC.
Tempering Time: 30ºC
Neuchateau Exotic Bitter 60% Cocoa
Neuchateau Exotic chocolates are a temptation for demanding clients,who look for a different taste. Based on Mayan and Aztec Indians´chocolate we have flavored our products with spices. We make nowavailable four exotic flavors: ginger, black pepper, red pepper andcinnamon. In the fancy elaboration of this delicious chocolate we haveused balanced mixtures of the best Latinamerican and African cacao andplus to a careful elaboration process, allowing to offer our clientsthese excellent products.
Neuchateau Exotic 60% Cocoa Sugar Free
Two exotic sugar free flavors: ginger and black pepper.