31.5% Cocoa Content, Viscosity MM 75/BF 22
New lower viscosity means this chocolate is great for thin enrobing and hollow or shell molding. The smaller size pieces makes it easier to handle and/or repackage without having to break blocks, and it melts quicker! Burgundy buttons are easier to temper, with a high cocoa butter content, and it can be used for seed in tempering.
Predominately known for its fudgy flavor, Burgundy also showcases a mouth-watering blend of winey and fruity flavors and finishes with a touch of spice, making it the superior choice for a semisweet baking chocolate.
