Notes aromatiques . Fruitée, boisée, cuir, cacao, caramel, épicée, rond. Aspect . Robe brune, striée, grasse, brillante, souple. Dimensions . 15+ à 22+(cm) Hygrométrie . 32% à 34% Vanilline +1.9 Utilisations . Pâtissiers, glaciers, chocolatiers... Aromatic notes: Fruity, woody, leather, cocoa, caramel, spicy, round. Appearance . Brown, streaked, oily, shiny, supple. Dimensions . 15+ to 22+ (cm) Humidity . 32% to 34% Vanillin +1.9 Uses . Pastry chefs, ice cream makers, chocolatiers...