Pakmaya

Chocolate Flake from Ruby Cocoa Bean (50 g)

Chocolate Flake from Ruby Cocoa Bean

Pakmaya

Chocolate Flake from Ruby Cocoa Bean (50 g)

A new variety of chocolate derived from ruby cocoa seeds, with a pink color and special flavor. All natural, it does not include colorants, flavorings, or additives. It can be dissolved in a bain-marie and can be used in cake and cookie recipes, for making ganache, decorating with fruit, making homemade chocolate, and for decoration.
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Product Description
A new variety of chocolate derived from ruby cocoa seeds, with a pink color and special flavor. All natural, it does not include colorants, flavorings, or additives. It can be dissolved in a bain-marie and can be used in cake and cookie recipes, for making ganache, decorating with fruit, making homemade chocolate, and for decoration.
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General Information

General Information

Storage Conditions

Should be stored in a cool and dry place, away from odor and direct light, at a maximum relative humidity of 70% and a temperature of 15 to 20°C.

Allergen Warnings

It contains dairy and soy products. It may contain traces of nuts, pistachios, almonds, and gluten in small amounts.

General Information

General Information

Storage Conditions

Should be stored in a cool and dry place, away from odor and direct light, at a maximum relative humidity of 70% and a temperature of 15 to 20°C.

Allergen Warnings

It contains dairy and soy products. It may contain traces of nuts, pistachios, almonds, and gluten in small amounts.

Ingredients

Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier (soy lecithin), acidity regulator (citric acid), vanilla flavoring.

In ruby flake couverture chocolate, total cocoa solids is at least 35% and cocoa butter is at least 31%.

Ingredients

Ingredients

Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier (soy lecithin), acidity regulator (citric acid), vanilla flavoring.

In ruby flake couverture chocolate, total cocoa solids is at least 35% and cocoa butter is at least 31%.

Nutrition Information

(Nutrition information of 100 g chocolate)
  • Energy
    567 kcal / 2372 kJ
  • Fat
    36,2 g
    • Saturated Fat
      21,8 g
  • Carbohydrate
    53,1 g
    • Sugars
      52,3 g
  • Fibers
    0,7 g
  • Protein
    6,2 g
  • Salt
    0,21 g
  • Energy
    567 kcal / 2372 kJ
  • Fat
    36,2 g
    • Saturated Fat
      21,8 g
  • Carbohydrate
    53,1 g
    • Sugars
      52,3 g
  • Fibers
    0,7 g
  • Protein
    6,2 g
  • Salt
    0,21 g
Nutrition Information

Nutrition Information

(Nutrition information of 100 g chocolate)
  • Energy
    567 kcal / 2372 kJ
  • Fat
    36,2 g
    • Saturated Fat
      21,8 g
  • Carbohydrate
    53,1 g
    • Sugars
      52,3 g
  • Fibers
    0,7 g
  • Protein
    6,2 g
  • Salt
    0,21 g
  • Energy
    567 kcal / 2372 kJ
  • Fat
    36,2 g
    • Saturated Fat
      21,8 g
  • Carbohydrate
    53,1 g
    • Sugars
      52,3 g
  • Fibers
    0,7 g
  • Protein
    6,2 g
  • Salt
    0,21 g

Usage Recommendation

To melt chocolate using the double boiler method, boil a sufficient amount of water and transfer it to a heat-resistant container. Place the clean and dry chocolate in a separate deep bowl and position it over the water-filled container. Ensure that the chocolate does not come into contact with the water or is overheated, as this can make the melting process more challenging. Stir the chocolate with a clean and dry spoon intermittently until it melts.

Usage Recommendation

Usage Recommendation

To melt chocolate using the double boiler method, boil a sufficient amount of water and transfer it to a heat-resistant container. Place the clean and dry chocolate in a separate deep bowl and position it over the water-filled container. Ensure that the chocolate does not come into contact with the water or is overheated, as this can make the melting process more challenging. Stir the chocolate with a clean and dry spoon intermittently until it melts.