Milk chocolate, biscuit and the milky notes, 35% compound of cocoa, 29% milk and 39% fat. its fluidity is ideal for many applications: molding, ganache, coating, foam. cocoa beans are grown
madagascar and west africa. it goes well with sweet dishes such as, maple syrup or caramel, but also dried fruits, spices like cinnamon. one can also find a nice balance in a recipe combining allspice, wallflower for its power, and milk chocolate, for its soft and sweet notes.