Dark couverture chocolate drops 2.5 kg

Dark couverture chocolate drops 2.5 kg

Fine dark couverture in a practical drop form for professional icing, coating and decorating. Carefully made from selected cocoa beans and combined with Swiss whole milk powder, it impresses with its balanced cocoa-vanilla aroma, delicate melting texture, subtle fruity notes and a hint of caramel. What is the couverture suitable for? For pralines, chocolate bars, elegant decorations on cakes and desserts or as a glossy glaze. How is it used? When tempering, the chocolate goes through three steps: melting, cooling and reheating - a chocolate thermometer helps to find the optimum processing temperature. Molds are cleaned with lukewarm water and mild detergent, dried thoroughly and polished with soft, lint-free absorbent cotton; then only touch the edges and use at room temperature. Tap out any air bubbles with a chocolate mallet. With the dark couverture, you can work efficiently on larger projects and achieve a rich gloss and the typical crackle when tempered correctly. No tempering is necessary for fillings: pour hot cream over the drops and stir into a smooth ganache. Whether hollow bodies, bars or intricate decorations - couverture supports clean processing in the bakery, patisserie and confectionery.