Caozelo Ivory 30% MiniGram 20 kg Michel Cluizel

SKU: 170328 | Michel Cluizel

A rich and creamy white chocolate crafted for the pastry professional. Caozelo Ivory 30% MiniGrams has notes of fresh cocoa butter, cream, and dulce de leche. Caozelo is a line of chocolate crafted by Michel Cluizel for professional use. It's lower in sugar to give the pastry chef greater control in sweetening, and the minigrams are easy to work with and measure. A perfect choice for coating, making ganache, bars, mousse and ice cream.

Origin: France France
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Regular Price:

650.12 CA$

    Quantity:
    Your price:

    619.16 CA$ 619.16 CAD

    1,000.00 CA$

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    Ingredients

    sugar, cocoa butter, whole milk powder, skimmed milk powder, Bourbon vanilla pod. May contain traces of shelled tree nuts, gluten.

    Shipping

    Course

    • MADE FOR PASTRY CHEFS - The Caozelo Ivory is a premium white chocolate specially made for professional pastry chefs. It contains a lower level of sugar, giving the chefs more control over the sweetness. The MiniGram package also aids in better measurements while making the chocolate dishes.
    • CREAMY DULCE DE LECHE - The Caozelo Ivory 30% MiniGram comes with a subtle dulce de leche taste. It's a Latin American delicacy known for its sweet, creamy, and luscious presence. The dulce de leche adds a rich texture to the white chocolate that already has notes of fresh cocoa butter and cream.
    • FOR MULTI-PURPOSE USE - The Caozelo white chocolate is extremely easy to use and is perfect for all types of coating, ganache, bars, and ice cream. From breakfast, lunch, dinner, to buffet, dessert, tea, you can enjoy it however you want.
    • VEGAN FRIENDLY - The Caozelo Ivory 30% MiniGram is a vegetarian and vegan-friendly product so you can freely consume it without worrying about environmental implications.

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    A rich and creamy white chocolate crafted for the pastry professional. Caozelo Ivory 30% MiniGrams has notes of fresh cocoa butter, cream, and dulce de leche. Caozelo is a line of chocolate crafted by Michel Cluizel for professional use. It's lower in sugar to give the pastry chef greater control in sweetening, and the minigrams are easy to work with and measure. A perfect choice for coating, making ganache, bars, mousse and ice cream.