51% Cocoa Content, Viscosity BF 22, MM 75
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.
