Beurre de cacao

Resulting from the squeezing with a press of the cocoa paste produced with non-roasted beans. Exclusively mechanical processes that allow the butter to come out in liquid form achieving its most commonly known aspect only after cooling.

Net weight Bag: 250 g Sealed in stand-up plastic bag

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8,20 €

Prévenez-moi lorsque disponible

En achetant ce produit, vous pouvez collecter jusqu'à 8 points de fidélité. Votre panier totalisera 8 points .

• Store away from heat sources and from daylight and avoid damp places.
• Best before: 24 months

“From our supply chain: fine, sustainable and fair raw ingredients”

Recommended use: for your cooked or raw desserts, to make your own chocolate

Crema spalmabile Nocciola 100%

Store at 6-26°C/54-72°F dry places

Saveur: Mandorla

Marque

Référence BURRCAC

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The origin: the seed present in the cocoa cabossa coated by its peel. Cocoa beans are immediately extracted after harvest and fermented to give the flavor we recognize as cocoa. Fermentation takes place in three phases but the last is barely hinted, to avoid rises in temperature. They are then dried and cold sanitized. Net weight Bag: 250 g Sealed in...

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