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Arabesque NOIR 58

Chocolate with 58 % dry cocoa solids, for decoration and covering

General information

Product number 36375
Ingredients [allergen]
  • cocoa mass
  • sugar
  • cocoa butter
  • emulsifier E322 [SOYA]
  • flavouring
Usage Melt at a temperature of 47°C. Cool 2/3 of mass separately to a temperature of 27°C. Keep the mass in motion during this process. Heat total mass till processing temperature of 30°C.
Dry mass 99%

Product information

Allergy list

  Description Present
1. Gluten -
1.1 Wheat -
1.2 Rye -
1.3 Barley -
1.4 Oats -
1.5 Spelt -
1.6 Kamut brand wheat -
2. Crustaceans -
3. Egg -
4. Fish -
5. Peanuts -
6. Soya +
7. Milk -
8. Nuts -
8.1 Almonds -
8.2 Hazelnuts -
8.3 Walnuts -
8.4 Cashewnuts -
8.5 Pecan -
8.6 Brazil nuts -
8.7 Pistachio nuts -
8.8 Macadamia nuts -
9. Celery -
10. Mustard -
11. Sesame -
12. Sulphite (E220 - E228) -
13. Lupin -
14. Molluscs -
20. Lactose -
21. Cocoa +
22. Glutamate -
23. Chicken -
24. Coriander -
25. Maize -
26. Pulses -
27. Beef -
28. Pork -
29. Carrot -

Chemical properties

Appearance solid
Colour brown
Odour/taste chocolate

Nutritional value

Energy value 2342 per 100 gram
k.cal. 560 per 100 gram
Fat 38,2 g/100g
of which saturated 23,6 g/100g
of which mono unsaturated 12,9 g/100g
of which poly unsaturated 1,7 g/100g
Carbohydrate 45,4 g/100g
of which sugars 40,5 g/100g
Dietary fibre 7,3 g/100g
Protein 5,6 g/100g
Minerals 2,5 g/100g
of which sodium 0,0 mg/100g
Salt (sodium x 2,5) 0,0 g/100g
Moisture 1,0 g/100g

Expiration and storage

Shelf life
Storage condition cool (optimum temperature 10-20°C) and dry

Recipes

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