WORKABILITY & APPLICATIONS

Q: DOES IT HAVE THE SAME CHARACTERISTICS AS A NORMAL CHOCOLATE?

A: WholeFruit is a chocolate like no other. The key distinction in its workability is the maximum temperature of 40°C that needs to be respected when tempering or melting this fresh fruity chocolate.

Too hot or too humid working conditions might affect the workability of the chocolate. Download the full workability information here.

Q: WHAT HAPPENS WHEN THE TEMPERATURE IS OVER 40°C?

A: Temperatures over 40°C might affect the workability of the chocolate. WholeFruit chocolate has its own crystallization curve to be respected for optimal results. Once you master this important detail, you can create freely! Work with this chocolate with the same finesse and expertise as you would with a delicate fresh fruit. Get the full workability information here.

Q: FLUIDITY? HIGH OR THICK VISCOSITY?

A: Similar to Extra Bitter Guayaquil. In case of thickening, stirring can be applied until the chocolate reaches its original fluidity.

Q: IS IT POSSIBLE TO MIX IT WELL WITH THE CREAM OR CAN IT CREATE UNPLEASANT SENSATIONS?

A: WholeFruit chocolate works perfectly in any pastry applications with or without dairy.

Q: IS IT OK FOR MOULDED BONBONS?

A: WholeFruit chocolate is perfectly suitable for confectionery applications including moulding, creation of fillings and ganaches as long as the WholeFruit chocolate crystallization curve is respected. Get the full workability information here.

Q: IS IT SUITABLE TO USE IN LARGE MANUFACTURING CONFECTIONARY AND IS IT TEMPERED AS A DARK COUVERTURE?

A: Please refer to the WholeFruit chocolate crystallization/tempering curve and follow the recommendations in order to guarantee proper snap, shrinkage and gloss of the final product. The WholeFruit chocolate temperature should never exceed 40°C when tempering. Get the full workability information here.

Q: BAKESTABLE? CAN YOU USE IT IN BAKED PRODUCTS?

A: Yes, it works like any other type of couverture chocolate in baked products, so the result will vary depending on the type of application.

Q: DRINKS APPLICATIONS - DOES THE FRUITY FLAVOR REMAINS IN HOT DRINKS AND WHAT LIQUID COMBINATION WORKS WELL?

A: It was tested in hot & chilled drinks : optimal workability. Characteristic flavour profile and colour are preserved once applied.

Q: ICE CREAM APPLICATIONS - IS THE TASTE STILL PERCEIVED WHEN USED BELOW O°C? CAN WE USE IT IN ICE CREAM AND SORBET MAKING?

A: WholeFruit chocolate performs extremely well for both applications and the characteristic flavor profile is still very well perceived below zero degrees.

Q: ICE-CREAM DIPPING - IS WHOLEFRUIT RECOMMENDED FOR ARTISANAL ICE-CREAM DIPPING APPLICATIONS?

A: Artisanal dipping is not recommended for WholeFruit chocolate as the ambient humidity will thicken the chocolate. See the full workability information here.

Q: WHAT ARE THE RECOMMENDATIONS FOR WHOLEFRUIT CHOCOLATE IN WHEEL MACHINES?

- Melting should take place at 40°C in a heating cabinet. Otherwise, depositing the callets into the wheel machine directly will lead to an extremely long melting time and exposure to local heating points that will directly impact the chocolate's rheology since day 1.

- The machine must be programmed with a temperature of max. 40°C. Measure the chocolate's temperature regularly at different points of the equipment (middle, sides, different depths).

- We would recommend to keep the chocolate in the machine for a maximum of 5 days - this time could vary based on customer's equipment.