Description
Succumb to the temptation of an elite dark couverture chocolate, made in France.
Its ingenious composition combines a high dry cocoa content with a reduced amount of cocoa butter, making INAYA 65% the ideal companion to make exquisite mousses and ganache. This unique characteristic ensures a firm, creamy texture for your mousse, without excessive hardening. Its exceptional high cocoa content allows you to use 20 to 30% less chocolate in your mousse, than conventional dark couverture chocolates.
The innovative “Q-Fermentation” fermentation method used in West African plantations allows INAYA 65% to reveal a pleasantly bitter cocoa flavor in each bite, accompanied by roasted and slightly acidic notes.
An absolute must for sophisticated connoisseurs and passionate chefs.
