MADAGASCAR 64% GRAND CRU DE TERROIR DARK COUVERTURE COINS - 72H
Product Code: 750035
Felchlin Manufacturer Code: CS88E
Well-balanced, fruity cacao flavor entwined with a touch of roasted hazelnut aroma and complimented by the fresh note of forest berries. The traditional, gentle processing method (72 hours conching) unfolds a subtle fruit acid note, enhanced through a hint of clove and cedar, leading to a long lasting, harmonious finish.
Well-balanced, fruity cacao flavor entwined with a touch of roasted hazelnut aroma and complimented by the fresh note of forest berries. The traditional, gentle processing method (72 hours conching) unfolds a subtle fruit acid note, enhanced through a hint of clove and cedar, leading to a long lasting, harmonious finish.
- Availability: In Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 720 days
Recommended Storage: Dry/Ambient
Ingredients: Cacao Kernel, Sugar, Cacao Butter, Vanilla* Madagascar. Cacao minimum 64%.
Country of Origin: Switzerland
Shelf Life: 720 days
Recommended Storage: Dry/Ambient
Ingredients: Cacao Kernel, Sugar, Cacao Butter, Vanilla* Madagascar. Cacao minimum 64%.
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.
