Milk & Caramel Chocolate Couverture Pistoles

31,2% cocoa

1kg

Cacao Barry

This milk chocolate couverture is excellent for applications such as confectionery (moulding, dipping, coating and filling), pastry (ganache, mousse and cream) or decorations (shavings, sticks).

Cacao Barry's exclusive pistoles (+/- 2g) 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.

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.

Cocoa content: 31.1% minimum

Ingredients:sugar 36.5%, cocoa butter 27%, whole milk powder 24.5%, cocoa mass 5.5%, skimmed milk powder 3.0%, caramelized sugar 1.5%, syrup caramelized glucose <1%, emulsifier: sunflower lecithin <1%, natural flavor <1%.

Storage conditions:dry and cool room: maximum 70% humidity, temperature around 17-18°C.

Net weight: 1kg