Mijao is a smooth dark chocolate that is neither too acidic or bitter. With hints of apricot and plum, Mijao is less sweet, very fluid, and has a silky mouthfeel produced by its high cacao butter content. Mijao is an all purpose dark chocolate that performs will in all applications, including tempering, where intense chocolate flavor is not desired. Use for tempering, shells, molds, ganache, bars, bark, etc. Works well for all confectionery applications.
Pair with Port or Sangiovese.