***Chocolates El Rey*** Technical Data

Technical Data

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	0
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