Couverture chocolate drops are used in professional kitchens as they can be heated quickly, easily and consistently. The white chocolate 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 chocolate -  if heated above 28 degrees celius it may need to be tempered again to set perfectly. To avoid this simply melt the white couverture chocolate slowly over a bain-marie stirring regularly until melted.

The white couverture has intensely creamy, milky notes. The all-purpose white chocolate can be used for making ganaches, sauces, ice creams, pralines and for doing chocolate work - such as moulding hollow figures, and intricate decorating. It can even be combined with dark chocolate or milk chocolate couverture to achieve a two-colour effect in chocolate decoration or swirls in chocolate brownies.

Ingredients: Sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring. Contains milk and soya.

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.