Why Belcolade chocolate?
All Belcolade chocolates are made from carefully selected cocoa beans, using solely pure cocoa butter and pure, natural vanilla. They are exclusively manufactured in our plant in Belgium, according to the genuine traditional Belgian production process of mixing, grinding, conching and tempering. It is a process that our specialists have constantly perfected over time. During grinding, a five-roll refiner produces chocolate with a texture of only 20 microns. Such a fine granulometry explains the incredibly fine and melting texture. And the long conching duration provides Belcolade chocolates with enough time to develop their multidimensional flavour facets and hence their exquisite taste. Being produced in a single and unique plant guarantees true quality consistency, batch after batch.
Flavor profile
Well balanced dark chocolate with a fresh fruity note and slightly roasted cocoa taste.
For an optimal taste experience, please follow the below instructions:
Tempering indications
- Ambient: 16-20°C / 61-65°F
- Melting: 50-55°C / 122-131°F
- Cooling: 28°C / 82.4°F
- Working: 29-30.5°C / 84.2-86.9°F
Advised storage conditions
Store in a dry place. R.H.: max 60%. Between 16 and 20°C.
