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Couverture milk chocolate 50% Plantation Mangaro Madagascar

Couverture by Michel Cluizel for cake bakers or praline makers in a resealable 250g bag. The bag is made of degradable material and is recyclable.

The couverture is made from cocoa beans from the plantation Mangaro from Ambohimarina in the Sambirano Valley Made in Madagascar. The chocolate is wonderful creamy and has notes of caramel, as well as very fruity, exotic notes, which is typical of cocoa from Madagascar. There are also notes of spice bread and Smyrna grapes in the finish.

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. With the couverture Mangaro Lait the best processing temperatures are at:

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

The couverture is lecithin-free and made with real Bourbon vanilla.

The 250g bag with Cluizel couverture 50% Mangaro Lait Madagascar is available exclusively from chocolats-de-luxe.de.