Single origin chocolate produced with cocoa originating from the region of Sambirano, in the northeast of Madagascar. Very pleasant, balanced acidity, bitterness and sweetness, yet intense, aromatic and with a long finish in the mouth. Has distinct notes of fresh fruit, and a broad range of typical cocoa aromas. Operating recommendations: In chocolatier, in pralines, particularly suited for fine bon bons; ideal to implement a range of chocolate bars, solid or with inclusions; for making ganaches and hot chocolates. Can be used in coatings, even with a continuous tempering machine. In pastry, recommended in the same chocolate products’ combinations. Extraordinary with egg creams, chantilly and chocolate cake fillings. In baked desserts, it is well-suited to shortcrust pastry and spiced biscuits. In ice cream making, special for aromatic ice cream, with or without spices; makes chocolate sorbet special. Recommended for semifreddo cold desserts.