| About Carma:
Carma started in 1931 with the sweet tooth of the visionary founder, Carl Maentler, whose aim was to leave a lasting impression on Swiss dessert culture. Carl Maentler took his first steps to create high-quality Swiss-made ingredients for pastry chefs, bakers, chocolatiers, patissiers, cake designers and kitchen staff. In the nine decades since, Carma have been recognised, locally and globally, for delivering extraordinary chocolate that fosters the ambition of artisans to create memorably smooth chocolate. The Swiss Chocolate — Carma
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Taste the 🇨🇭Swiss🇨🇭Smoothness, grab it from House Of Ingredients (HOI)
- Complex and rich blend of three different Swiss milk powders, incl. Swiss cream
- Selected high-quality cocoa butter
- Traditional Swiss conching
White Nuit Blanche’s Flavour profile:
Milky: 4/5
Sweet:2/5
Vanilla: 2/5
Caramel: 1.5/5
Fruity: 0.5/5
Fluidity: thin 4/5
Fat content: 45%
Milk solids: min 22.3%
Working temperature 28-30°C
Carma white Ivoire are suitable for a range of applications:
- filling
- mousse
- ganache
- moulding/coating
- erobing/panning
Ingredients: Cocoa Butter, Sugar, Whole Milk Powder, Cream Powder (milk), skimmed milk powder, Emulsifier: Lecithin (soya), vanillin.
Carma Certifications:
Carma offers halal and kosher dairy-certified chocolate. All Carma couvertures are produced from the factory in Duebendorf, Switzerland, using only Swiss sugar and Swiss milk. Cocoa Horizons Certification, Certification that puts the focus on our cocoa farmers’ prosperity and that helps them build self-sustaining farming communities that protect nature and their children. The Cocoa Horizons Foundation is an independent, non-profit organization supervised by the Swiss Federal Foundation Supervisory Authority. It was established in 2015 by Barry Callebaut.
To Store Carma Chocolate: Kindly store in cool & dry place. Best between 12°C (53.6F) – 20°C (68°F)
Made in Switzerland.
