Fine belgian chocolate powder with an intense and refined taste. Use it as an ingredient or for a dusting effect. An efficient alternative to cocoa. Replace the quantities of cocoa indicated in the recipes, with the same quantity of chocolate powder. It blends perfectly into any type of powdered or creamy dough. Used instead of chocolate, it is great for flavouring creams and doughs or for making mousses and ganaches, without needing to melt it or requiring further processing techniques. Prepare the pastry cream and while still warm, flavour it by adding the chocolate powder. Stir well to mix it perfectly. Diluted with hot milk, it is an ideal ingredient for tasty chocolate drinks. Perfect for decorating tiramisu, coffee, whipped cream and pastries.