Mozart Chocolate Cream 50cl
Using a mixture of forastera and triitario cocoa beans from West Africa along with fresh cream, conched Belgium dark chocolate, genuine Bourbon vanilla from Madagascar, granulated sugar and the middle cut of sugar beet distillate. The different cocoas and the Bourbon vanilla are macerated in beet sugar alcohol. Dark chocolate, sugar, cocoa and cream, to which cocoa butter has been added, are mixed together in a specific sequence. the sevcret of the recipe lies in the precise quantities of ingredients and the different temperatures at which they are worked.