Pakmaya

Double-Color Chocolate Drops (70 g)

Double-Color Chocolate Drops

Pakmaya

Double-Color Chocolate Drops (70 g)

It is a product that combines both white and dark chocolate flavors. With its dual-colored and large drop form, it is a first of its kind in chocolate products for home consumption in Turkey. In addition to being used within the dough in recipes such as cakes, cookies, cupcakes, and pastries, it can also be used as a decorative element on top due to its dual-colored appearance.

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How can i buy?

You can purchase our product from both national and local markets, as well as place orders through online sales channels.

Migros

* Stock status may differ on product basis.

Product Description

It is a product that combines both white and dark chocolate flavors. With its dual-colored and large drop form, it is a first of its kind in chocolate products for home consumption in Turkey. In addition to being used within the dough in recipes such as cakes, cookies, cupcakes, and pastries, it can also be used as a decorative element on top due to its dual-colored appearance.

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General Information

General Information

Storage Conditions

Should be stored in a cool and dry place, away from odor and direct light, at a maximum relative humidity of 70% and a temperature of 15 to 20°C.

Allergen Warnings

It contains dairy products. It may contain traces of nuts, pistachios, almonds, gluten, and soy products in small amounts.

General Information

General Information

Storage Conditions

Should be stored in a cool and dry place, away from odor and direct light, at a maximum relative humidity of 70% and a temperature of 15 to 20°C.

Allergen Warnings

It contains dairy products. It may contain traces of nuts, pistachios, almonds, gluten, and soy products in small amounts.

Ingredients

Dark chocolate [50% (Sugar, cacao mass, cacao butter, cacao powder, emulsifier (sunflower lecithin))]. White chocolate [50% (sugar, cacao butter, whole milk powder, skim milk powder, whey powder (dairy product), milk fat, emulsifier (sunflower lecithin))].

Cacao dry matter in dark chocolate is at least 46.4%. In white chocolate, cacao solids is at least 31.8% and milk solids is at least 20.5%.

Ingredients

Ingredients

Dark chocolate [50% (Sugar, cacao mass, cacao butter, cacao powder, emulsifier (sunflower lecithin))]. White chocolate [50% (sugar, cacao butter, whole milk powder, skim milk powder, whey powder (dairy product), milk fat, emulsifier (sunflower lecithin))].

Cacao dry matter in dark chocolate is at least 46.4%. In white chocolate, cacao solids is at least 31.8% and milk solids is at least 20.5%.

Nutrition Information

(Nutrition information of 100 g chocolate)
  • Energy
    543 kcal / 2271 kJ
  • Fat
    31,2 g
    • Saturated Fat
      18,5 g
  • Carbohydrate
    57,6 g
    • Sugars
      53 g
  • Fibers
    2,7 g
  • Protein
    6,7 g
  • Salt
    0,21 g
  • Energy
    543 kcal / 2271 kJ
  • Fat
    31,2 g
    • Saturated Fat
      18,5 g
  • Carbohydrate
    57,6 g
    • Sugars
      53 g
  • Fibers
    2,7 g
  • Protein
    6,7 g
  • Salt
    0,21 g
Nutrition Information

Nutrition Information

(Nutrition information of 100 g chocolate)
  • Energy
    543 kcal / 2271 kJ
  • Fat
    31,2 g
    • Saturated Fat
      18,5 g
  • Carbohydrate
    57,6 g
    • Sugars
      53 g
  • Fibers
    2,7 g
  • Protein
    6,7 g
  • Salt
    0,21 g
  • Energy
    543 kcal / 2271 kJ
  • Fat
    31,2 g
    • Saturated Fat
      18,5 g
  • Carbohydrate
    57,6 g
    • Sugars
      53 g
  • Fibers
    2,7 g
  • Protein
    6,7 g
  • Salt
    0,21 g

Usage Recommendation

It can be used for decorative purposes in recipes such as cakes, cupcakes, cookies, and pastries, either within the dough or as a topping. It can also be sprinkled on top of ice cream and milk-based desserts to create different visuals and add variety before serving. It is not recommended to melt it using the double boiler method. In firm doughs like cookie dough, add the chocolate last and avoid over-kneading the dough after adding it. In batter-based doughs like cakes, add the chocolate at the end of the mixing process and gently stir with a spoon until evenly distributed. Do not continue to mix vigorously.

Usage Recommendation

Usage Recommendation

It can be used for decorative purposes in recipes such as cakes, cupcakes, cookies, and pastries, either within the dough or as a topping. It can also be sprinkled on top of ice cream and milk-based desserts to create different visuals and add variety before serving. It is not recommended to melt it using the double boiler method. In firm doughs like cookie dough, add the chocolate last and avoid over-kneading the dough after adding it. In batter-based doughs like cakes, add the chocolate at the end of the mixing process and gently stir with a spoon until evenly distributed. Do not continue to mix vigorously.