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MARACAIBO CREOLE 49% GRAND CRU DE TERROIR MILK COUVERTURE COINS
Product Code: 750025
Felchlin Manufacturer Code: CS58E
Maracaibo Créole, made with Cream Powder, impresses through its creaminess, combined with a delicate cream-caramel note. The traditional, gentle processing method beautifully unfolds a light vanilla-bourbon aroma, with a hint of honey. The fresh, fruity, raspberry note transfers to a long, subtle, smooth melting finish.
Maracaibo Créole, made with Cream Powder, impresses through its creaminess, combined with a delicate cream-caramel note. The traditional, gentle processing method beautifully unfolds a light vanilla-bourbon aroma, with a hint of honey. The fresh, fruity, raspberry note transfers to a long, subtle, smooth melting finish.
- Availability: In Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sugar, Cacao Kernel, Cacao Butter, CREAM Powder, Skimmed MILK Powder, Emulsifier (E322: SOYA Lecithin), Vanilla* Madagascar. Cacao minimum 49%.
Country of Origin: Switzerland
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sugar, Cacao Kernel, Cacao Butter, CREAM Powder, Skimmed MILK Powder, Emulsifier (E322: SOYA Lecithin), Vanilla* Madagascar. Cacao minimum 49%.
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.
