Cacao Barry Blanc Satin 29% White Chocolate Discs

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Cacao Barry Blanc Satin 29% White Chocolate Discs
Applications: Special recipe for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, sauces, decorations, ice-creams and sorbets. “For me, Blanc Satin is the one and only couverture that deserves such an elegant name. You can distinguish it from other couvertures for both its pearly white color and its lack of the disappointing smell of condensed or burnt milk. These peculiar characteristics combine perfectly with delicate flavors and spices such as vanilla. It is also excellent for use in ganaches, coatings, mousses and creams and is even better in combination with contrasting flavors such as acidulous fruits. When preparing ganaches for pralines, Blanc Satin can work as a neutral base to exalt the organolectic qualities of combined liqueurs.” Danielo FREGUJA – CACAO BARRY AMBASSADOR – ITALY
Cacao Barry Blanc Satin 29% White Chocolate Discs
Applications: Special recipe for fine moldings, coatings, pastry ganaches, mousses, pralines interior ganaches, sauces, decorations, ice-creams and sorbets. “For me, Blanc Satin is the one and only couverture that deserves such an elegant name. You can distinguish it from other couvertures for both its pearly white color and its lack of the disappointing smell of condensed or burnt milk. These peculiar characteristics combine perfectly with delicate flavors and spices such as vanilla. It is also excellent for use in ganaches, coatings, mousses and creams and is even better in combination with contrasting flavors such as acidulous fruits. When preparing ganaches for pralines, Blanc Satin can work as a neutral base to exalt the organolectic qualities of combined liqueurs.” Danielo FREGUJA – CACAO BARRY AMBASSADOR – ITALY
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