White couverture drops 500 g

White couverture drops 500 g

This white couverture in a practical drop shape impresses with its delicate melting texture and a harmonious note of milk and vanilla. What is it suitable for? For icing chocolates and bars, for coating cakes and gateaux and for elegant decorations on desserts and in patisserie. This couverture provides you with 500 g drops for precise dosing and reliable results. The cocoa intensity can be classified as 1 out of 5, the sweetness is warm and balanced. How is it used? Tempering is recommended during processing: melt, cool and reheat until the optimum processing temperature is reached; a chocolate thermometer helps to check this. Rinse molds and praline molds with lukewarm water and mild detergent without lye or rinse aid, dry and polish them lint-free; only touch the edge of the mold and work at room temperature. Tap the filled mold lightly, for example with a chocolate hammer, to release air bubbles and create smooth walls. Then empty out any excess couverture and tap the mold lightly with a hammer. Then remove the chocolate with a metal horn and place the mold in the refrigerator. The tempered couverture is suitable as a glaze for cakes and cupcakes, for fine patisserie edges or for depositing your own chocolates and bars. Tempering is not necessary for fillings: bring the cream to the boil, pour over the drops and stir into a creamy ganache. This is how you can achieve glossy surfaces and the typical crunch with white couverture.