Nicolas Berger Peruvian Milk Chocolate With Birch Sugar Xylitol 45%
Reference: BER290
Packaging: 5KG BAG
| Name | Reference | Availability | Quick Order |
|---|
Nicolas Berger Peruvian Milk Chocolate With Birch Sugar Xylitol 45% showcases Nicolas Berger’s artisanal, bean‑to‑bar approach, an approach defined by precision roasting, minimal intervention, and an unwavering commitment to expressing the true character of each cocoa origin. As a master chocolatier and dedicated cocoa‑bean roaster, Berger personally oversees every stage of production, from sourcing ethically grown beans to refining them in small batches. His process avoids additives and shortcuts, resulting in couvertures crafted specifically to meet the technical and creative needs of chefs.
Using high‑quality Peruvian cocoa beans, Nicolas Berger Peruvian Milk Chocolate With Birch Sugar Xylitol 45% offers a smooth, creamy profile lifted by the naturally clean sweetness of birch sugar. The 45% cocoa content gives it a warm, rounded chocolate character ideal for lighter patisserie work. Xylitol provides a lower‑sugar alternative without compromising texture or flavour, making this couverture particularly valuable for chefs developing reduced‑sugar desserts, wellness‑oriented menus, or modern reinterpretations of classic recipes.
Crafted to deliver consistency across applications, this couverture performs beautifully in ganaches, cremeux, mousses, ice creams, moulding, and enrobing. Its balanced structure offers stability in production while allowing the delicate dairy notes and expressive cocoa character to come through cleanly. Like all Nicolas Berger chocolate, the cocoa is sourced through trusted, sustainability‑focused cooperatives, ensuring both quality and ethical provenance.
Using high‑quality Peruvian cocoa beans, Nicolas Berger Peruvian Milk Chocolate With Birch Sugar Xylitol 45% offers a smooth, creamy profile lifted by the naturally clean sweetness of birch sugar. The 45% cocoa content gives it a warm, rounded chocolate character ideal for lighter patisserie work. Xylitol provides a lower‑sugar alternative without compromising texture or flavour, making this couverture particularly valuable for chefs developing reduced‑sugar desserts, wellness‑oriented menus, or modern reinterpretations of classic recipes.
Crafted to deliver consistency across applications, this couverture performs beautifully in ganaches, cremeux, mousses, ice creams, moulding, and enrobing. Its balanced structure offers stability in production while allowing the delicate dairy notes and expressive cocoa character to come through cleanly. Like all Nicolas Berger chocolate, the cocoa is sourced through trusted, sustainability‑focused cooperatives, ensuring both quality and ethical provenance.
| Temperature | Ambient |
| Brand: | Nicolas Berger |
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