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MARACAIBO CLASIFICADO 65% GRAND CRU DE TERROIR DARK COUVERTURE COINS
Product Code: 750026
Felchlin Manufacturer Code: CS59E
Gold Medal for the BEST Couverture in the World!
The harmonious combination of coffee and plum aromas enhances the distinct cacao flavor. The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon. These lend a festive character to Maracaibo Clasificado 65%, which is further enhanced by the final sensation of a light, sweet raisin bouquet.
Gold Medal for the BEST Couverture in the World!
The harmonious combination of coffee and plum aromas enhances the distinct cacao flavor. The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon. These lend a festive character to Maracaibo Clasificado 65%, which is further enhanced by the final sensation of a light, sweet raisin bouquet.
- Availability: In Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 720 days
Recommended Storage: Dry/Ambient
Ingredients: Cacao Kernel, Sugar, Cacao Butter, Emulsifier (E322: SOYA Lecithin), Vanilla* Madagascar. Cacao minimum 65%.
Country of Origin: Switzerland
Shelf Life: 720 days
Recommended Storage: Dry/Ambient
Ingredients: Cacao Kernel, Sugar, Cacao Butter, Emulsifier (E322: SOYA Lecithin), Vanilla* Madagascar. Cacao minimum 65%.
Country of Origin: Switzerland
Preparation:
Tempering is necessary when using the couverture in its pure form for molding, making showpieces or dipping candies; it is not required when using couverture as an ingredient; melt carefully using one of the following methods: a water bath (taking care that no steam or water comes into contact with the couverture), warming cabinet with a temperature control, or in a microwave.
Application:
To coat pralines and specialties, fill hollow shells and create ganaches, mousses and creams.
Tempering is necessary when using the couverture in its pure form for molding, making showpieces or dipping candies; it is not required when using couverture as an ingredient; melt carefully using one of the following methods: a water bath (taking care that no steam or water comes into contact with the couverture), warming cabinet with a temperature control, or in a microwave.
Application:
To coat pralines and specialties, fill hollow shells and create ganaches, mousses and creams.
