Chocolate fun - mold with Los Anconès 67% couverture
Mold with Los Anconès 67% BIO couverture
Chocolate fun - mold with Los Anconès 67% couvertureMold with Los Anconès 67% BIO couverture
Have you ever made chocolate yourself? You don't have to do all the steps yourself, like the pros, from bean to blackboard. You can also use our silicone mold and Michel Cluizel's BIO Los Anconès couverture from Santo Domingo.
When heating, please proceed as follows:
- Heat the couverture in a water bath to 45 ° C
- leave them on Cool down to 27 ° C and again
- heat briefly to 31 ° C.
The correct tempering of the couverture is important, as this is the only way for the sugar and cocoa crystals to crystallize properly and prevent white spots from forming. Here the cocoa butter has separated from the cocoa mass. Anyone who has ever left chocolate in the car may have heard of it. The temperatures are different!
The Los Anconès 67% couverture has notes of coffee and liquorice at the beginning, followed by notes of fruit, leather and rich wine . In the finish, aromas of currants and apricots develop .
The silicone mold has 8 "ribs" with increasing number of calories, so you can divide the chocolate enjoyment according to your wishes and needs. For 200g chocolate.
We wish you a lot of fun pouring chocolate, perhaps with your children or grandchildren, with our set of fun chocolate - mold with Los Anconès 67% couverture
|*GDA = Guideline Daily Amount: Guideline values for the recommended daily intake, based on a diet of 2,000 kcal daily for an adult woman.|
|Total Fat||41.8 g||60 %|
|of which saturated fats||25.8 g||129 %|
|Kohlenhydrate||32.3 g||12 %|
|davon Zucker||32.2 g||36 %|
|Eiweiß||7.0 g||14 %|
|Salz||0.00 g||0 %|