Melting
Bain-marie, below 50 °C, stirring a little and often. Never let water touch the chocolate: a few drops are enough to ruin the texture.
Home / Kitchen Line
Chocolate that knows its way around the kitchen.
Blocks, mini-blocks and bars designed to melt, temper and transform: the Laica raw material for home baking and professional labs.
The protagonists
The base of every recipe.
The Laica formats made for the kitchen: easy to portion, even to melt, with all the aroma of Piedmont chocolate.
The chocolatier’s advice
Small gestures, great results.
Tempering
Melt, cool on a cold surface, bring back to working temperature: dark chocolate loves 31-32 °C. The reward is a glossy coating with a clean snap.
Storing
Between 14 and 18 °C, away from light, humidity and odours. Chocolate is generous but has a memory: treat it well and it will pay you back.
Pairing
Dark with red fruit and pepper, milk with hazelnut and caramel, white with pistachio and citrus. Then, of course, experiment.
From our kitchen
The recipes to get started.
Dark chocolate brownies
Churros with chocolate
Caprese cake
Eight recipes, tested and retested in our Arona plant.
All the recipesAre you a pastry professional?
Dedicated formats and supplies for labs and industry: let’s talk.
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