PreGel AMERICA is proud to announce the arrival of Cacao Essenziale™ fine chocolate couverture. Cacao Essenziale™ delivers the rich tastes of Tanzaka 72% (Fine Dark Chocolate Couverture) and Azima 44% (Fine Milk Chocolate Couverture) to the dessert industry.
The addition of Cacao Essenziale™ adds diversity to PreGel’s product lines and appeals to a broader group of customers. The company’s Corporate Pastry Chef Frederic Monti is the contriver behind Cacao Essenziale’s™ creation story. Back in February, Monti began a rich journey experiencing different chocolates from around the world. The expedition led him to chocolate manufacturer Cacao Barry in Paris.
“We tasted a wide variety of cocoa beans at Cacao Barry to find the specific flavor profiles we were seeking to create our high-end, multifunctional dark and milk chocolates. The result had to be synonymous with our brand, and I truly believe we accomplished that,” Monti shares.
The pistols can be tempered into a smooth, shiny finish for the ultimate production of ganache, candies, sauces, décor, mousses, coatings, dips, gelato, ice creams, sorbets and pastries. For samples or to request more information on Cacao Essenziale™, visit www.pregelamerica.com/cacaoessenziale
PreGel AMERICA is proud to announce the arrival of Cacao Essenziale™ fine chocolate couverture. Cacao Essenziale™ delivers the rich tastes of Tanzaka 72% (Fine Dark Chocolate Couverture) and Azima 44% (Fine Milk Chocolate Couverture) to the dessert industry.
The addition of Cacao Essenziale™ adds diversity to PreGel’s product lines and appeals to a broader group of customers. The company’s Corporate Pastry Chef Frederic Monti is the contriver behind Cacao Essenziale’s™ creation story. Back in February, Monti began a rich journey experiencing different chocolates from around the world. The expedition led him to chocolate manufacturer Cacao Barry in Paris.
“We tasted a wide variety of cocoa beans at Cacao Barry to find the specific flavor profiles we were seeking to create our high-end, multifunctional dark and milk chocolates. The result had to be synonymous with our brand, and I truly believe we accomplished that,” Monti shares.
The pistols can be tempered into a smooth, shiny finish for the ultimate production of ganache, candies, sauces, décor, mousses, coatings, dips, gelato, ice creams, sorbets and pastries. For samples or to request more information on Cacao Essenziale™, visit www.pregelamerica.com/cacaoessenziale