Callebaut dark chocolate couverture is well-rounded, with a gently bitter bite - and has a minimum of 53.8% cocoa solids. The all-purpose chocolate can be used for making ganaches, sauces, ice creams, pralines and for doing chocolate work - such as moulding hollow figures, and intricate decorating.
The dark chocolate couverture 811 'chocolate drops' are used in professional kitchens as they can be heated quickly, easily and consistently.
The chocolate coverture is pre-tempered and, as it is couverture chocolate, has a 31% fat content. This ensures a quality, glossy chocolate which has a clean ‘snap’.
Take care when melting the dark chocolate couverture - if heated above 31 degrees Celcius it may need to be tempered again to set perfectly. To avoid this simply melt the chocolate slowly over a bain-marie stirring regularly until melted. Learn more about the right way to melt chocolate here.
Ingredients: cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla flavouring.
Allergy Advice: for allergens, see ingredients listed in bold. May contain milk.
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