Chocolate bars, hot, and chips for pastries, dark and milk

This CÉMOI Dark Dessert Chocolate bar is a must-have for baking. It is made with a minimum of 52% cocoa, mainly cocoa paste, sugar and cocoa butter. The cocoa beans used are sourced from Côte d'Ivoire. Delas has listed this CÉMOI baking chocolate to provide professionals with a reliable and versatile couverture chocolate designed for baking. Its 52% cocoa content gives it a pronounced chocolate flavour, while remaining easy to melt and work with for making cakes, mousses and icings. Culinary uses and storage: ► Use: Perfect for all professional pastry applications requiring a balanced dark chocolate: melting, incorporating into creams, preparing chocolate mousses, fondants, coulis or decorative shavings. ► Storage: To preserve all its qualities (shine and texture), chocolate should be stored at an ideal temperature between 18°C and 20°C, away from light, humidity and foreign odours.

Napoli dark chocolate squares with 70% cocoa, offering intense aromas and deep flavors. Packaged in a practical dispenser box with 200 pieces of 5g, perfect for professionals and dark chocolate lovers. Culinary uses: Ideal for direct tasting, pastry making, or as an ingredient in chocolate recipes. Convenient individual portions for appetizers, gourmet coffee breaks, or buffets. Storage and preparation advice: ► Store in a cool, dry place away from light ► Avoid strong temperature changes ► Consume within 6 months after opening

This preparation for Lacté 4* hot chocolate is quick to make with just water. It still has a great milk flavour and a very light chocolate texture. Made in France from French milk and without preservatives, this chocolate has been awarded the "Chocolat Chaud" label. Good to know: To be called "Hot Chocolate", a drink must contain a minimum of 32% non-fat cocoa powder (rich in cocoa butter).