3 Favorite Chocolates all in 1 bag!! 6 oz each of: 61% Mijao, 41% Caoba dark milk, and Icoa white chocolate discos.
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, among the highest of any milk chocolate on the market. Caoba melts easily and is recommended for all tempering applications. 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.
Named Best White Chocolate in the World in the 2012, 2013, 2014 International Chocolate Awards. Icoa is uniquely flavorful and fragrant, and this is because the cacao butter has not been stripped clean of all favor and made uniform by extreme deodorization processes. With overtones of nut and caramel, Icoa is significantly less sweet than other white chocolates and tastes buttery and full in the mouth. Unusual for a white chocolate, Icoa has enough inherent flavor to stand on its own in a dessert or may be blended in as well, giving depth and complexity to a dessert. Use to make white chocolate bread pudding or to dip strawberries. Melt into homemade mashed potatoes. Make white chocolate and Amaretto cheesecake. Make white chocolate macadamia cookies. Drizzle over lemon cookies or lemon bars. Pair with Port and spiced wines.
Mijao is a smooth, well-balanced dark chocolate that is neither too acidic nor too bitter. With hints of apricot and plum, Mijao is less sweet, melts easier and has a silkier "mouthfeel" produced by the high cacao butter content. Mijao is a general, all purpose dark chocolate that performs well in all applications, including tempering, where intense chocolate flavor is not desired. Use to make a sauce, chocolate drinks, ice cream. Combine with Apamate to make mousse. Chop into large pieces and use in chocolate chip cookies. Add to homemade tomato sauces, like marinara, to add flavor. Pair with Port or Sangiovese.