Couverture white 32% discs PATISSIER

Couverture white 32% discs
Composition: Cocoa butter (32%), full cream milk powder, sugar, lactose, milk fat, emulsifier: lecithin (E322) and PGPR (E476), vanilin.
Flavour profile: Distinct creamy taste with a milky finish and vanilla aroma.
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: 26-27°C.
Operational temperature: 28-29°C.