Caoba is a smooth and fluid dark milk chocolate with enticing cacao aroma and notes of caramel and nut. These flavors are the result of higher-than-normal cacao content, made with only premium Venezuelan cacao, among the highest of any milk chocolate on the market. Caoba melts easily and is recommended for all tempering applications. Bakers and pastry chefs can use for molding, enrobing, glazes, sorbet, or a light chocolate mousse.
Pair with a Muscat, Sweet Riesling, Sherry, Semillon or complex red wine like Bordeaux or Spanish Rioja
Medals at the International Chocolate Awards;
- 2015 Gold Medal – Best Milk Chocolate in the Americas
- 2016 Bronze Medal – Best Milk Chocolate in the Americas
- 2017 Silver Medal – Best Milk Chocolate in the Americas