Diamonds – Martini Professional

Ariba Fondenti Diamonds 72%

Alberto — Tue, 22 Aug 2023 13:38:41 +0000

Diamond dark chocolate with 72% cocoa and 38/40% cocoa butter. The intermediate fluidity (3/5) ensures good workability while the maximum flavour intensity (5/5) provides a deep structured and persistent aromatic profile. Particolary suitable form making pralines and shells.

Cocoa 72%
38/40 MG
Fluidity: 3/5
Taste intensity: 5/5

Ariba Latte Diamonds

Alberto — Tue, 22 Aug 2023 13:41:27 +0000

Diamond milk chocolate with 31% cocoa and 21% milk, balanced by a cocoa butter content of 32/34%. The medium fluidity (3/5) ensures versatile processing, suitable for different techniques, while the intensity of taste (3.5/5) combines sweetness and creamy milk notes for a harmonious and pleasantly rounded aromatic profile. It is suitable for making pralines, shells, tablets, fillings, coatings, decorations, mousses and ice creams, proving to be a reliable choice for laboratories looking for a quality, stable and well-balanced milk chocolate.

Cocoa 31%
Milk 21%
32/34 MG
Fluidity: 3/5
Taste intensity: 3.5/5

Ariba Bianco Diamonds

Alberto — Tue, 22 Aug 2023 13:44:17 +0000

Diamond white chocolate with 22% milk and a cocoa butter content of 36/38%. The high fluidity (4/5) guarantees excellent flow while the intensity of taste (3.5/5) combines sweetness and creamy notes with milk, providing a soft and pleasant profile.
Perfect for making pralines, shells, tablets and coatings, it is a versatile and reliable white chocolate, suitable for the needs of professionals who require quality and precision.

Milk 22%
36/38 MG
Fluidity: 4/5
Taste intensity: 3.5/5