ELVESIA 74% GRAND CRU HACIENDA DARK COUVERTURE COINS - 72H
Product Code: 750018
Felchlin Manufacturer Code: CR74E
The elegant, rich cacao flavor is entwined with tender tones of black tea and mild tobacco notes. The traditional, gentle processing method (72 hours conching) releases in this exceptional chocolate a fruity note, which is complimented by a hint of refreshing orange flavor and a pleasant grapefruit sharpness, leading to a long-lasting and festive finish.
The elegant, rich cacao flavor is entwined with tender tones of black tea and mild tobacco notes. The traditional, gentle processing method (72 hours conching) releases in this exceptional chocolate a fruity note, which is complimented by a hint of refreshing orange flavor and a pleasant grapefruit sharpness, leading to a long-lasting and festive finish.
- Availability: In Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 720 days
Recommended Storage: Dry/Ambient
Ingredients: Cacao Kernel from Cacao Beans* (Origin: Dominican Republic), Cane Sugar* (Origin: South America), Cacao Butter from Cacao Beans* (Origin: Dominican Republic). Cacao minimum 74%.
Country of Origin: Switzerland
Shelf Life: 720 days
Recommended Storage: Dry/Ambient
Ingredients: Cacao Kernel from Cacao Beans* (Origin: Dominican Republic), Cane Sugar* (Origin: South America), Cacao Butter from Cacao Beans* (Origin: Dominican Republic). Cacao minimum 74%.
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.
