Chocolates El Rey
Born in Venezuela, Growing Worldwide

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Technical Data
carenero Superior Rio Caribe
Apamate
Gran
Saman
Mijao
Bucare
Caoba
Icoa
Macuro
Cariaco
Irapa
Dark
Chocolate
Dark
Chocolate
Dark
Chocolate
Dark
Chocolate
Milk
Chocolate
White
Chocolate
Dark
Chocolate
Dark
Chocolate
Milk
Chocolate
73.5% 70% 61% 58.5% 41% * 34% 70% 60.5% 40.5%
26.5% 29.5% 38.5% 41% 39.5% 37% 29.5% 39.5% 39.5%
0 0 0 0 19% 28.5% 0 0 19%
41.82% 36.88% 38.92% 37.5% 38.26% 37.8% 41.2% 38.9% 38.24%
490 463 502 489 532 575 500 500 550
15/17 15/17 15/17 15/17 15/17 15/17      

Molding
Enrobing
Filling
Mousse
Ganache
Glazes
Ice Cream
Sauces
Sorbets
Chocolate
Beverage


Filling
Mousse
Ganache
Glazes
Sauces
Sorbets
Chocolate
Beverage
Ice Cream

Molding
Enrobing
Filling
Mousse
Ganache
Glazes

Molding
Filling
Mousse
Ganache
Glazes
Ice Cream
Chocolate
Beverage

Molding
Enrobing
Filling
Mousse
Ganache
Glazes

Filling
Mousse
Ganache
Glazes
Sauces
Ice Cream
Sorbets
Molding
Enrobing

Molding
Enrobing Filling
Mousse
Ganache
Glazes
Sauces
Sorbets
Chocolate
Beverage
Ice Cream


Molding
Enrobing
Filling
Mousse
Ganache
Glazes
Ice Cream

Molding
Enrobing
Filling
Mousse
Ganache
Glazes
Contents
Cacao / * Butter
Sugar
Dry Whole Milk
& Skim Milk
Fat
(+ / - 0.5%)
Calories
(100 gr. / 3.5 oz.)
Fineness
(Microns)

Recommended
Applications
TEMPERATURES (C / F): Ideal Storage
16 - 18 / 61 - 66
Best Room
20 - 22 / 68 - 72
Working Range
30 - 32 / 86 - 90
Melting
40 - 42 / 104 - 107
Cooling/Pre-Crystallization
27 - 28 / 81 - 83
For technical questions, e-mail us at: order@chocolateselrey.com