70% Grand Cru Chocolate

The mixture is prepared and all the ingredients are incorporated. A pasteurization process is applied at 85ºC for 45 minutes. It is quickly cooled to 4ºC and left to mature for approximately 24 hours at 4ºC. It is then frozen in the churn where it comes out of the machine at approximately –8ºC and is packaged. It is frozen in the blast chiller and kept in the freezing chambers at -25ºC until sold.

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