This delicious chocolate has everything to surprise. With flavours that combine creaminess with roasted cocoa and coffee notes and a slight hint of sweetness to round it off, you have a perfect base to flavour mousses, cremeux, drinks and so much more. These flavoured callets work wonders in ganaches too. 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.