Caoba is a smooth and fluid dark milk chocolate with enticing cacao aroma and notes of caramel and nut. These flavors are the result of higher than normal cacao content, made with only premium Venezuelan cacao, among the highest of any milk chocolate on the market.
Caoba melts easily and is recommended for all tempering applications. Bakers and pastry chefs can use for modeling, enrobing, glazes, sorbet or a light chocolate mousse. Pair with Muscat, Sweet Riesling, Sherry, Semillon or complex red wine like Bordeaux or a nice Spanish Rioja.