Ingredient featured in Chantal Coady's Mastering the Art of Chocolate.
Valrhona caramelia 36% milk chocolate, perfect for cooking and baking.
Chantal's Tasting Notes Caramelia is one of my favourite milk chocolates, and these 'beans' make it really easy to use in cooking (or munching!)
Ingredients: Sugar, cocoa butter, caramel (skimmed MILK, whey (MILK), sugar, butter (MILK), flavouring), whole MILK powder, cocoa beans, emulsifier: SOYA lecithin.
Allergy Warning: See ingredients. May also contain traces of nuts, eggs, gluten and lupin as these products are handled in our factory.
|Nutritional Information||Typical Values per 100g|
|of which: saturates||23.0g|
|of which: sugars||51.0g|
Product Utensil featured in recipes in Chantal Coady's book, Mastering the Art of Chocolate....
Product Ingredients Product Ingredient featured in Chantal Coady's, Mastering the Art of Chocolate....
Product Ingredients Product Ingredient featured in Chantal Coady's Mastering the Art of Chocolate....