Couverture chocolate drops are used in professional kitchens as they can be heated quickly, easily and consistently. The dark chocolate 70% couverture is pre-tempered and, being 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 celius it may need to be tempered again to set perfectly. To avoid this simply melt the 70% couverture chocolate slowly over a bain-marie stirring regularly until melted.
The dark chocolate couverture is enjoyably bitter and dark - with minimum 70.4% 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.
Ingredients: Cocoa mass 71%, sugar 26%, fat reduced cocoa powder 2%, emulsifier: soya lecithin <1%, natural vanilla flavouring <1%.
Allergy Advice: For allergens see ingredients in bold. May contain milk.
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