Milk chocolate couverture.
COUVERTURE DARK CHOCOLATE 450g
Reference: AP043
Couverture Dark Chocolate for cakes, covering and flavouring.
So many reasons why you should always have couverture chocolate at home!
-Melt couverture and dipped your marshmallows you will enjoy every bite!
-Melted couverture can be use for covering cakes, chocolate bites with almonds, or give an extra taste to your cakes.
How to melt Couverture:
Melting into a benn marie
Chocolate is very sensitive to temperature and is very easy to burn during melting.
It deserves special attention, since the cocoa butter melts only at 34 ° C, it is preferable to use benn marie, which we make as follows: In a completely dry, stainless bowl we put the couverture cut into very small pieces.
Place a saucepan with a little water on the kitchen's eye, on a strong fire, and fix the bowl with the couverture (it must stand on the mouth and not fit all in the pot).
The amount of water should be only 2-3 fingers, so even when it starts boiling, do not touch the bottom of the bowl.
In other words, chocolate must melt thanks to steam rather than water.
For as long as chocolate melts, mix frequently and gently with a plastic spatula so that it does not overheat and lose its aroma.
So many reasons why you should always have couverture chocolate at home!
-Melt couverture and dipped your marshmallows you will enjoy every bite!
-Melted couverture can be use for covering cakes, chocolate bites with almonds, or give an extra taste to your cakes.
How to melt Couverture:
Melting into a benn marie
Chocolate is very sensitive to temperature and is very easy to burn during melting.
It deserves special attention, since the cocoa butter melts only at 34 ° C, it is preferable to use benn marie, which we make as follows: In a completely dry, stainless bowl we put the couverture cut into very small pieces.
Place a saucepan with a little water on the kitchen's eye, on a strong fire, and fix the bowl with the couverture (it must stand on the mouth and not fit all in the pot).
The amount of water should be only 2-3 fingers, so even when it starts boiling, do not touch the bottom of the bowl.
In other words, chocolate must melt thanks to steam rather than water.
For as long as chocolate melts, mix frequently and gently with a plastic spatula so that it does not overheat and lose its aroma.
AP043
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