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Couverture 73% Los Ancones St. Domingo Organic Chocolate

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 Los Anconès plantation on St. Domingo . 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 Los Ancones couverture are:

Melting at 45-50 ° C; cool down to 27 ° C; Heat manually to 31-32 ° C or mechanically to 30-31 ° C.

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

The 250g bag with Cluizel couverture 73% Los Ancones St. Domingo Bio is available exclusively from chocolats-de-luxe.de.