Brought to Ghana from Brazilian seedlings in 1879, the Forastero variety merged exquisitely with Trinitario.
This chocolate couverture is characterized by a distinct flavour and a touch of acidity.
Hazelnut aromas and notes of caramel are revealed during tasting.
Quick and easy crystallization process:
In a melting or tempering machine, melt 2/3 of the chocolate couverture and bring to 40°C. Add the remaining 1/3 of the chocolate. Combine with a spatula.
This should bring the chocolate down to 26°C, which is the ideal temperature to work with chocolate couverture (make sure the chocolate is maintained at 28°C during the whole moulding or coating process).
Tempering the chocolate in the microwave: follow the same instructions and temperatures in a recipient suitable for the microwave. Make sure you check the temperature regularly.
Ingredients: sugar 35.0%, cocoa butter 25.0%, whole milk powder 22.5%, Ghana cocoa paste 17%, emulsifier: soy lecithin <1%, natural vanilla powder <1% .
Cocoa content: 40.5% minimum
Storage conditions:dry and cool room: maximum 70% humidity, temperature around 17-18°C.
Net weight: 1kg
Sold by: Unit
Nutritional analysis per 100 g:
Energy value: 2442 kj / 584 kCal
Of which saturated fatty acids: 24.4 g
Of which sugar: 43.6 g
May contain traces of milk, soy, vanillin, fructose.
Pioneer for over 160 years
In 1842, Charles Barry, a merchant in the tea and coffee industry and a true chocolate lover, decided to go to Africa in order to select exclusive cocoa beans that would enable him to create his very first connoisseur's chocolate.
The Barry Callebaut group is now dedicated to meeting the expectations of individuals and professionals with premium-quality chocolate.
When purchasing this product, you will earn:
500 loyalty points = 5€ automatically deducted from your next order*
* Voucher redeemable within 12 months
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