ANODS COCOA (PVT) LTD
Untitled Document
Slabs Products
Dark Couverture Chocolate, 55% CS

Couverture is French for “covering” originally used in France as a coating chocolateIt referred to as pure Chocolate. Darker the colour of curverture more intense in cocoa flavor,General purpose product with bitter note. - Product code : CHD-3400A-101/102
Dark Couverture Chocolate, 70% CS

Couverture is French for “covering” originally used in France as a coating chocolateIt referred to as pure Chocolate. Darker the colour of curverture more intense in cocoa flavor,General purpose product with bitter note. - Product code : CHD-3700A-101/102
Milk Couverture Chocolate

General purpose product with milk note. Use for moulding, panning, enrobing, hand-dipping and flavouring of cakes, icings, etc. Need tempering and suitable for Fancy Chocolate moulding. - Product code : CHM-3200A-101/102
White Couverture Chocolate

Use for moulding, panning, enrobing, hand-dipping and flavouring of cakes, icings, etc. Need tempering and suitable for Fancy Chocolate moulding.Product code :CHW-4300A-102/102
Dark Compound Chocolate

Low viscosity dark compound with bitter notes suitable for most baking applications General purpose use such as enrobing, dipping and ganache. Suitable for decorative work. Most suitable for cakes and ganaches. - Product code : BMD-3100A-101/102
Milk Compound Chocolate

Low viscosity milk compound. Suitable for most baking applications General purpose use such as enrobing, dipping and ganache. Suitable for decorative work. Most suitable for cakes and ganaches. - Product code : BMM-3300A-101/102
White Compound Chocolate

Use for moulding, panning, enrobing, hand-dipping and flavouring of cakes, icings, etc. Need tempering and suitable for Fancy Chocolate moulding. Product code : BMW-3500A-101/102