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ELVESIA 42% GRAND CRU HACIENDA MILK COUVERTURE COINS - 30H
Product Code: 750017
Felchlin Manufacturer Code: CR49E
Harmonious cream and caramel aromas compliment the lightly acidic Elvesia cacao note of this mild chocolate. The traditional, gentle processing method (30 hours conching) beautifully unfolds a hint of ripe banana. The finish is enhanced through spicy vanilla and malt notes.
Harmonious cream and caramel aromas compliment the lightly acidic Elvesia cacao note of this mild chocolate. The traditional, gentle processing method (30 hours conching) beautifully unfolds a hint of ripe banana. The finish is enhanced through spicy vanilla and malt notes.
- Availability: Out of Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Cane Sugar* (Origin: South America), Cacao Butter from Cacao Beans* (Origin: Dominican Republic), Cacao Kernel from Cacao Beans* (Origin: Dominican Republic), Whole MILK Powder* (Origin: Switzerland), Emulsifier (E322.: Sun Flower Lecithin). Cacao minimum 42%.
Country of Origin: Switzerland
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Cane Sugar* (Origin: South America), Cacao Butter from Cacao Beans* (Origin: Dominican Republic), Cacao Kernel from Cacao Beans* (Origin: Dominican Republic), Whole MILK Powder* (Origin: Switzerland), Emulsifier (E322.: Sun Flower Lecithin). Cacao minimum 42%.
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.
