Valrhona Caramelia 36%
	
	Milk chocolate with salty caramell...great taste
	
	
	Made in France.
	
	Temperature curve:
	Melting temperature: 45 - 48°C
	Crystallisation temperature: 27 - 28°C
	Working temperature: 29 - 30°C
	 
	1 Unit of 200g
	 
	Cocoa: min. 35%
	Cocoa butter: min. 38%