Bongiovanni Srl - Cocoa Butter Chunks

Bongiovanni Srl offers a range of high-quality cocoa butter pieces, ideal for food use. Bongiovanni Srl's cocoa butter pieces are extracted from cocoa beans, which contain 50% to 57% cocoa solids, and are obtained through a process of pressing and exposing them to high temperatures.
Characteristics:

• Light yellow color
• It solidifies below 20°C
• It melts at the same temperature as in the oral cavity
• Slightly greasy to the touch
• It has pleasant aromatic characteristics, similar to those of cocoa
• Contains no hydrogenated or trans fats
• It has a high smoke point (230°C)
• It does not contain cholesterol
• Also ideal in the kitchen
• Vegetarian butter

Ingredients: Cocoa Butter.

Allergens: Soy, sesame, lupin, nuts, gluten, broad beans

Uses: Bongiovanni Srl cocoa butter pieces are ideal for food use, both as a main ingredient and as a butter substitute. They can be used as an ingredient in desserts, pastries, ice cream, chocolates, biscuits, creams, and much more. They can also be used as a topping for salads, vegetables, meat, fish, and other dishes.

Storage: Bongiovanni Srl cocoa butter pieces should be stored at room temperature, away from heat sources and direct sunlight. If stored properly, the product can be stored at room temperature for up to one year.

Advantages:

• High quality cocoa butter
• Ideal for food use
• It can be used as an ingredient in the preparation of desserts, pastries, ice creams, chocolates, biscuits, creams and much more.
• It can also be used as a seasoning for salads, vegetables, meat, fish and other dishes
• Store at room temperature for up to one year

Bongiovanni Srl offers a range of high-quality cocoa butter pieces, ideal for food use. Bongiovanni Srl's cocoa butter is extracted from cocoa beans, which contain 50% to 57% cocoa, and obtained through a process of pressing and exposure to high temperatures. It is light yellow in color, solidifies below 20°C, melts at the same temperature as in the mouth, is not greasy to the touch, and has a pleasant aromatic characteristic, similar to that of cocoa. Furthermore, it has the advantage of not