. . . ® Rio Caribe Line Ex. 1929 The famed Rio Caribe line takes its name and origin from a fishing village ~— Chocolates El Rey in the north eastern part of Venezuela. z IRAPA MILK CHOCOLATE The rapa isa milk chocolate with a high percentage of cacao solids, a factor that is, consistent with our philosophy of accenting taste and complementing it with milk ‘and brown sugar. The Irapa has a wonderful creamy cacao texture combined with a delicate caramel taste that lingers smoothly on the palate. The product contains ‘cacao liquor, powdered whole milk, refined sugar, brown sugar, natural vanilla, cacao butter, malt extract and soy lecithin. Content: Cacao liquor Cacao Butter Whole milk Fat (+/-1,5%):39.74% Calories (Kal / 100g.):580 Refinements(microns): 15-19 Product Size: Description | Units per Case| Net Weight |Gross Weight] Measurements kilo Blocks | Case toxtkg | 10.00k9 | 10.40kg _ | 250x218«182 mm Discos Case 1xx5kg | 20.00k9 | 21.90kg | 504x296x325 mm Our chocolates are presented in oth kilo hars as well as diseos to facilitate melting Uses: Ganache, glazing, mousse, filings, ‘molded products, enrobing. Implementation: Melting point: 48-50°C / 118-122°F Pre-crystalization: 27-28°C / 81.82°F (Optimal working range: 29-29.5°C / 84-85°F ‘Temperature: °C /°F ‘Storage: 16-18°C / 60-64°F Relative Humidity: less thana 60% For best results store product in dry clean conditions, keep away from insects, air drafts and strong possible aromas. Its imperative to keep chocolate in the original closed box to avoid any alterations in quality. Under these conditions the Cree etna ee Le. . . ® Rio Caribe Line ‘The famed Rio Caribe line takes its name and origin from a fishing village Chocolates El Rey in the north eastern part of Venezuela. CARIACO” SEMI SWEET CHOCOLATE The Cariaco has a high percentage of cacao liquor and an ample percentage of cacao butter, giving it a smooth texture without compromising a strong robust cacao flavor. Its silky fluid texture is perfectly balanced to create a long lingering cacao taste. The product contains cacao liquor, refined sugar, natural vanilla, cacao butter and soy lecithin. Est.1929 Content: Rio Caribe cacao liquor ‘Cacao Butter Fat (+/+ 1,5%):40.40% Calories (Keal / 100g.):580 Discos Refinements(microns): 15-19 Product Size: a Description | Units per Case| Net Weight |Gross Weight] Measurements kilo Blocks | Case 10xtkg | 10.00kg | 10.40kg | 250x218x182 mm » Discos Case tx4x5kg | 20.00k9 | 21.90k9 | 504x236x925 mm Our chocolates are presented in both kilo hars as well as discas to facilitate melting Kilo Block Case Uses: Ganache, glazing, mousse, ice cream, filings, ‘molded products, enrobing. Implementation: Melting point: 50-55°C / 122-191°F Pre-crystalization: 28-31°C / 82.84°F Optimal working range: 31-32°C / 88-90°F Discos Case ‘Temperature: °C /°F ‘Storage: 16-18°C / 60-64°F Relative Humidity: less thana 60% For best results store product in dry clean conditions, keep away from insects, air drafts and strong possible aromas. Its imperative to keep chocolate in the original closed box to avoid any alterations in quality. Under these conditions the Ce etn ee. . . ® Rio Caribe Line Ex. 1929 ‘The famed Rio Caribe line takes its name and origin from a fishing village Chocolates El Rey in the north eastern part of Venezuela. MACURO’ DARK CHOCOLATE ‘The Macura is the mast robust af the Ria Caribe line, this unique praduct consists of a high percentage of cacao liquor combined with a slight amount of cacao butter - creating an intense but friendly woody and earthy aroma with a trickle of coffee flavor that lingers smoothly on the pallate. The product contains cacao liquor, refined sugar, natural vanilla, cacao butter and soy lecithin. hg Block Content: ‘Cacao liquor Cacao Buster Fat (/-1,596):42.7% Caloris (Keal 100g,):580 — Refinements(microns): 15-19 Product Size: a Description | Units per Case| Net Weight |Gross Weight] Measurements. kilo Blocks | Case toxtkg | 10.00k9 | 10.40kg _ | 250x218«182 mm » Discos Case 1xx5kg | 20.00k9 | 21.90kg | 504x296x325 mm Our chocolates are presented in hath kilo hars as well as diseas to facilitate melting Beverages, ganache, glazing, ce cream, mousse, filings, Uses: ‘molded products, sorbets, sauces, enrobing.chocolate. Implementation: Melting point: 50-55°C / 122-191°F Pre-crystalization: 28-31°C / 82.84°F Optimal working range: 31-32°C / 88-90°F ‘Temperature: °C /°F ‘Storage: 16-18°C / 60-64°F Relative Humidity: less thana 60% For best results store product in dry clean conditions, keep away from insects, air drafts and strong possible aromas. Its imperative to keep chocolate in the original closed box to avoid any alterations in quality. Under these conditions the Ce etn ee