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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 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 couverture 88%Grand Cru Maracaibo Clasificado is made from cocoa beans from Venezuela.
The pronounced cocoa taste is complemented by a balance of coffee and plum aromas.
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 88% Grand Cru Maracaibo Clasificado 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 88% Grand Cru Maracaibo Clasificado couverture is ideal for strong, dark chocolate mousse: heat the couverture, stir in the whipped cream, let it cool, done.