Recipe - Moelleux INAYA

Recipe - Moelleux INAYA

"Rich" would be the most common word used to describe a Chocolate Moelleux. "Richness" projects a deep and emotional palette of flavors. Philippe Bertrand used "Inaya 65%" to that matter: an intense cocoa taste with a good balance between bitterness and acidic notes revealed by our Q-fermentation process.

Discover the recipe created by Philippe Bertrand

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