Chocolate Drops

5kg

Cacao Barry

These dark chocolate chips (namely 'Drops') can be used as a standard laboratory chocolate (for a bitter taste) or incorporated straight into desserts and frozen preparations.

Applications: Confectionery fillings (ganache), cookies, ice cream, decorations. Can also be tasted as sold.

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.

Cacao Barry's 'Drops' are extremely easy to work with: you can use the exact amount you need and the quick melting time ensures a better crystallization.
The chips are easy to handle for a mess-free preparation. After each use, simply close the box to avoid any alteration of the chocolate.

Ingredients: cocoa mass 50.5%, sugar 47.5%, cocoa butter 1.5%, emulsifier: soy lecithin <1%.
Cocoa content: 50% minimum
Storage conditions:dry and cool room: maximum 70% humidity, temperature around 17-18°C.
Net weight: 5kg
Sold by: Unit