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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%
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