Milk chocolate for melting

Milk chocolate for melting

Couverture for your chocolate recipes

Would you like to make chocolate shells, ganache or other preparations from melted chocolate?

Here is the perfect chocolate to create your delicious desserts.

The milk chocolate with 35% cocoa is intended for all recipes in which chocolate is first melted and then further processed. You fill moulds for chocolate shells, coat fruit, pastries or biscuits, and dip pralines or strawberries. It is equally suitable as a base for mousse, chocolate cream or icings.

For a ganache, combine the melted couverture with warm cream and stir both into a smooth mixture. Depending on the mixing ratio, use the ganache as a filling for cakes and pralines or as a coating for cupcakes and cakes.

Preparation in the microwave

Preparation:

• Place the chocolate in a microwave-safe bowl.
• Melt in the microwave at maximum power (±600W).
• To distribute the heat evenly, take the chocolate out every 15/20 seconds and stir well.
• Stop heating when the chocolate is almost completely melted (small pieces of chocolate are still visible).
• Continue stirring until the chocolate has melted. Make sure no water is added.

Even a few drops of water can make melted chocolate thick and grainy. Therefore, use a dry bowl and a dry spatula.

Whether glossy chocolate shells, a creamy ganache or coated fruit: with this couverture you bring the aroma of freshly melted chocolate directly into your kitchen.