Cover 68% Grand Cru Sauvage Bolivia 60h

Felchlin

Cover 68% Grand Cru Sauvage Bolivia 60h

for baking, cooking or making pralines yourself

€11.90 *

Prices incl. VAT plus shipping costs

  • 250 g (€4.76 * / 100 g)
  • 0.27 kg
  • Felchlin
  • 82-CS93
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Cover 68% Grand Cru Sauvage Bolivia 60h for baking, cooking or making pralines yourself

The couverture is made in Switzerland by Felchlin . Felchlin does not produce products for end users, you will not find a brand called Felchlin in stores. Felchlin only manufactures products for reprocessors. So that end consumers, amateur cooks and cake bakers can also buy this couverture in smaller containers, we have filled the 250g bag.

The 68% Grand Cru Sauvage Bolivia 60 h couverture is made from wild cocoa beans from Bolivia. The rare wild cocoa Criollo Amazonico comes from the province of Beni in the lowlands of Bolivia. The cocoa pods are harvested by the Chimane Indians and brought to the collection points. Only the Indians know the hidden places where cocoa grows. At the collection point, the cocoa beans are carefully fermented and then dried in the sun. The main harvest time is from December to April. For the rest of the year the trees are left to their own devices. They are neither cut nor fertilized.

The chocolate is made in Switzerland and conched there for 60 hours. Only in this way can the fruity notes of lemon and grapefruit develop optimally.

For better processing, couverture has a higher cocoa butter content than chocolate. In order to coat baked goods, for example, the couverture or chocolate must first be cooled down after becoming liquid and then warmed up again by a few degrees. The chocolate only gets the desired shine and appearance, as well as the crunchy break, if it is heated correctly. If the couverture is heated incorrectly, fat bloom (the gray fat crystals) occurs, the surface is dull and the chocolate crumbles.

Every couverture has its own ideal temperature. The best processing temperatures for the 68% Grand Cru Sauvage Bolivia 60 h couverture are:

Melting at 45-50 ° C; cool down to 27 ° C; Heat manually to 30-31 ° C or mechanically to 29-30 ° C.

The 68% Grand Cru Sauvage Bolivia 60 h couverture is ideal for delicious chocolate mousse: heat the couverture, stir in the whipped cream, let it cool, done.

Producer / Distributor
Max Felchlin AG Bahnhofstrasse 63 CH-6431 Schwyz Schweiz T +41 41 819 65 65 F +41 41 819 65 70
Characteristics
Related links to "Cover 68% Grand Cru Sauvage Bolivia 60h"
Ingredients
Cocoa mass (at least 68%), sugar, cocoa butter. Made in a factory that processes milk (including lactose), almonds and hazelnuts.
Manufacturer information and without guarantee on our part. Please always pay attention to the list of ingredients on the product.
Nutritional values
Nährwerte pro 100g GDA*
*GDA = Guideline Daily Amount: Richtwerte für die empfohlene Tageszufuhr, basierend auf einer Ernährung von täglich 2.000 kcal für eine erwachsene Frau
Energy 2,397 kJ
573 kcal
29 %
Total Fat 42.4 g 61 %
of which saturated fats 25.7 g 129 %
Kohlenhydrate 46.3 g 17 %
davon Zucker 30.7 g 34 %
Eiweiß 6.7 g 13 %
Salz 6 mg 0 %

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