Recipe - Moelleux INAYA
Recipe - Moelleux INAYA
![](/sites/default/files/styles/half_width_image_fallback/public/CB-moelleux-inaya.jpg?itok=S-7Cj-Qh)
"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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