Ghana Milk Chocolate

40% cocoa

1kg

Cacao Barry

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