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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 further processors. So that end consumers, amateur cooks and cake bakers can also buy this couverture in smaller containers, we have filled the 250g bag.
The 64% Grand Cru Java 72h couverture is made from Criollo cocoa beans from Java in the eastern highlands of Indonesia. In Indonesia, the cocoa beans are dried over fire because of the high humidity. The ovens do not stand still and are fired with scraps of wood, which means that the cocoa beans take on a slight smoky taste. Other notes are coffee and tobacco.
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 64% Grand Cru Java 72h 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 64% Grand Cru Java 72h couverture is ideal for a trio of different dark couvertures. For the chocolate mousse: heat the couverture, stir in the whipped cream, let cool, done. The mousse will harden as it cools down and will be easy to portion.