caramel chocolate for melting

Schokolade zum Schmelzen "Caramel"

The Karamell Schokolade 31% is a couverture with a fine caramel and vanilla flavour, which is tempered before processing. It is suitable for beginners who wish to learn working with chocolate step by step – from first bars to filled Pralinen.

Tempering – three phases for a glossy result

So that couverture shines and snaps after setting, the cocoa butter must crystallise in a targeted way. To do this, the chocolate is melted, cooled to working temperature and then gently reheated. If grey streaks or a dull surface appear after setting, the tempering was incomplete – the chocolate can simply be melted again and re-tempered.

Getting started: bars and chocolate decoration

For first attempts, bar moulds and ornaments on baking paper are suitable. Bars can be topped with roasted hazelnuts or Cocoa nibs; from the remainder, fine Cake rack, spirals or leaves can be piped and placed on cakes, tartes or desserts.

Next level: casting and filling Pralinen

Once tempering is mastered, hollow shells can be cast: pour the mould, let excess chocolate run off, and allow the shell to set firmly. Then fill with a ganache made from cream and Karamell Schokolade or with Nougat, and close with a