Valrhona Guanaja 70% 3kg White Callebaut Chocolate Isomalt has a much higher

Isomalt has a much higher resistance to crystallization and humidity when compared to sugar

easy to clean and can be easily sterilized

and perfectionist

any enthusiastic cook and serious gastronome can improve their French culinary repertoire with Larousse French Cooking

and maintains its form while straining the smallest foods

Valrhona Guanaja 70% 3kg White Callebaut Chocolate Isomalt has a much higherThe unique shape of the chocolate feves make them perfect for cooking, as they are easy to portion and are specifically designed to melt easily for pastry making. The Guanaja 70% is bittersweet and elegant; its the pastry chocolate of choice for chefs.