BOLIVIA 68% GRAND CRU SAUVAGE DARK COUVERTURE COINS-60H
Product Code: 750037
Felchlin Manufacturer Code: CS93E
The rich, harmonious cacao flavor is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit. The traditional, gentle processing method (60 hours conching) exquisitely unfolds the prune bouquet and vanilla note. The exceptionally pleasant fruit acidity and the long-lasting finish make the Cru Sauvage Bolivia 68% - 60h a unique culinary experience.
The rich, harmonious cacao flavor is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit. The traditional, gentle processing method (60 hours conching) exquisitely unfolds the prune bouquet and vanilla note. The exceptionally pleasant fruit acidity and the long-lasting finish make the Cru Sauvage Bolivia 68% - 60h a unique culinary experience.
- Availability: In Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 720 days
Recommended Storage: Dry/Ambient
Ingredients: Cacao Kernel, Sugar, Cacao Butter. Cacao minimum 68%.
Country of Origin: Switzerland
Shelf Life: 720 days
Recommended Storage: Dry/Ambient
Ingredients: Cacao Kernel, Sugar, Cacao Butter. Cacao minimum 68%.
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.
