PALMA dark chocolate flakes.
We are pleased to present a unique selection of our region-selected chocolates from Peru, Madagascar, Venezuela and Dominican Republic!
Due to the specificity of the production areas, the cocoas have different, unique and distinctive flavor characteristics, all of which offer a new perception and taste experience compared to hot chocolate in a bag! (You can read a bit about these flavor notes on the product page of each type!)
The uses of dark chocolates are quite wide, you can make hot chocolate (sensational, the best!), use them for baking, cooking, sweets, cakes, cookies, cakes, melted, as a coating, stirred in, sprinkled, etc., but they can also be eaten plain, pure, on their own, with a small spoon, and enjoyed by all! :)
The flakes can be made into hot chocolate as follows:
In the café: in the usual way, using the steam arm of your coffee machine; steam 25-30g of dark chocolate flakes in 120-150ml of milk - and you're ready to serve!
At home: add 25-30g of dark chocolate flakes to hot (alternative) milk and stir to melt. Done!
With velvetiser: You don't even need to stir, because the machine will do it for you: pour in 120-130ml milk as usual, add 25-30g of dark chocolate flakes and start! Once the machine is done, you can serve it!
Enjoy! :)
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