They have a standard fluidity and can be processed like you would do with any regular milk chocolate.Melting, tempering, moulding, enrobing, etc. work in exactly the same way. And as to pairings, you can combine it with expressive and slightly acid fruit flavours like raspberry, strawberry, lemon zest and so much more. Enjoy the ride
RECIPES WITH CAPPUCCINO CALLETS
Blackcurrant and juniper ganache
Cappuccino and milk chocolate mousse on a layer of roasted textures