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MARACAIBO CRIOLAIT 38% GRAND CRU DE TERROIR MILK COUVERTURE COINS
Product Code: 750024
Felchlin Manufacturer Code: CS36E
Maracaibo Criolait, made with Cream Powder, brings a full-bodied milk-cream taste complimented through the notes of honey and caramel. The traditional, gentle processing method enhances the noble cacao Criollo aroma, which then finishes with a discreet roast and vanilla note.
Maracaibo Criolait, made with Cream Powder, brings a full-bodied milk-cream taste complimented through the notes of honey and caramel. The traditional, gentle processing method enhances the noble cacao Criollo aroma, which then finishes with a discreet roast and vanilla note.
- Availability: In Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sugar, Cacao Butter, Cacao Kernel, Skimmed MILK Powder, Whole MILK Powder, CREAM Powder, Emulsifier (E322: SOYA Lecithin), Vanilla* Madagascar. Cacao minimum 38%.
Country of Origin: Switzerland
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sugar, Cacao Butter, Cacao Kernel, Skimmed MILK Powder, Whole MILK Powder, CREAM Powder, Emulsifier (E322: SOYA Lecithin), Vanilla* Madagascar. Cacao minimum 38%.
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.
