Excellence Dark Chocolate

55% cocoa

500g

Cacao Barry

The Excellence dark chocolate couverture pistoles are ideal for:

• Chocolaterie: fine moldings, ganache candy fillings, coating
• Patisserie: pastry ganache, biscuit, mousse, decoration
• Ice cream: sauce, ice creams, and sorbets.

For quick and easy crystallization:
In a tempering machine or in a proofing cabinet, melt the couverture between 45 and 50°C. Once melted, incorporate about 1/3 of unmelted couverture. Mix with a spatula.
This will lower the temperature to 27°C, which is the ideal temperature for using the couverture (the temperature of the couverture should be maintained at 31/32°C throughout the work process).
Microwave: follow the same method using an appropriate container. Although this is a fast technique, please note it requires careful attention during melting.

• Ingredients: cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla.
• Cocoa content: minimum 55%
• Storage: between 12 and 20°C, protected from heat and humidity
• Net weight: 500g