Couverture dark 53% discs PATISSIER

Couverture dark 53% discs
Composition: сocoa mass (min. 41%), sugar, cocoa butter, milk fat, cocoa powder, emulsifier: lecithin (E322), vanillin.
Flavour profile: Light honey flavor with floral aftertaste. Ideal for desserts and sweets with intense flavor fillings (liquor, fruit, berry), as well as for desserts with a light delicate taste and desserts served with tea.
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.
Fat: 36%.
Fluidity: 3 drops.
Melting temperature: 40-45°C.
Crystallization temperature: 28-29°C.
Operational temperature: 30-31°C.