Such a different Patissier chocolate

The art of confectionery is a delicate matter, akin to painting, which requires talent, technique and quality ingredients. To make the dessert a true masterpiece, we will select for the master a palette of taste from the Patissier series of chocolate, created to surprise and inspire even sophisticated gourmets.
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Couverture

Couverture is French for covering. This is chocolate with a cocoa butter content of at least 32%. Thanks to such a high percentage of cocoa butter, the couverture is more fluid, and therefore is used for the manufacture of chocolate figures and compositions, the coating of confectionery products and the preparation of sweets.
Chocolate

Natural chocolate is made from cocoa mass, cocoa butter and sugar. The content of cocoa butter in such a product must be at least 19%. Due to this, it has a pronounced taste and aroma. Ideal for making cakes, pastries, mousses, soufflés, puddings, muffins, croissants, rolls and muffins.
Glaze

Chocolate glaze differs from couverture and chocolate in composition. This product is made from cocoa powder, sugar and vegetable fats. The main advantage of chocolate glaze is that it is a ready-to-use product that needs to be tempered. Used for confectionery coating, decoration and sculpting.
Alkalized (Dutch) cocoa powder

Alkalized cocoa powder is a product that has undergone an alkalization process, that is, a decrease in the acidity level. This process reveals the taste of cocoa powder, makes it softer, and the color becomes more intense, sometimes with a reddish tint. Cocoa powder comes in different fat percentages. Less fatty 10-12% is used for drinks and adding to the dough, and with a fat content of 22-24% - for sprinkling and coating confectionery.
Concentrated Chocolate

Concentrated chocolate has a higher content of cocoa mass (51-56%) and a lower content of cocoa butter (4-6%). This makes the taste more intense, which allows you to use less product. Convenient to use when preparing mousse, ganache and baking
Cocoa butter

Cocoa butter is the basis for chocolate, obtained by squeezing fat from the ground grains of the fruit of cocoa trees. Depending on the amount of cocoa butter in the chocolate and couverture, the fluidity of these products changes. They are used as the main ingredient for creating the decoration of boxed chocolates, as well as for creating coatings for confectionery products such as velor.
Cocoa mass

Cocoa mass is also the basis for chocolate. Has a bitter natural taste. It contains exclusively cocoa beans, which are fried and ground until a homogeneous mass is obtained. It is used in confectionery products in combination with or instead of chocolate. It helps to vary the degree of bitterness and richness of taste without increasing the sugar level, since there is no sugar in the composition.
Praline

The main ingredients of praline are nuts and sugar. Both nuts of one type and a combination of several types can be used. Pralines are used for filling candies and cakes, as well as for making nut biscuits, cookies and creams.
You can get advice and order samples of Patissier products from your personal manager of the company.