Tempering ProtocolMelt 42°C → Cool 30°C → Work 32°C
Best forEnrobing, ganache centres, bonbon coatings
Eight percent cocoa solids gives this Malabar milk real chocolatey presence — noticeably darker in colour and fuller in character than the 34%. The Kerala bean's gentle earthiness and raisin warmth emerge alongside cream and milk powder. A proper milk couverture with enough cocoa backbone for ganaches and praline centres.
