Couverture dark 74% discs PATISSIER

Couverture dark 74% discs
Composition: cocoa butter 16%), cocoa mass (min. 49,5%) cocoa powder, sugar, emulsifier: lecithin (E322), natural vanilla.
Flavour profile: The bitter chocolate taste is revealed by fruity notes and leaves a slight sourness in the aftertaste. Ideal for desserts for coffee, as its taste profile is similar espresso one.
Application: Couverture differs from chocolate in a much larger amount of cocoa butter in its composition, which makes it more fluid. This allows for a perfectly thin body of candy and an even, glossy finish. Chocolate couverture is used to create body sweets, cover cakes and pastries, chocolate figures and decorative elements. Also used, like chocolate, for baked goods, mousses, toppings, ganache, ice cream, sauces, cakes and desserts.
Melting temperature: 40-45°C.
Crystallization temperature: 28-29°C.
Operational temperature: 30-31°C.