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 54% couverture, dark chocolate 70% couverture 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.