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Description
Milk chocolate couverture is used in professional kitchens as the chocolate pieces can be heated quickly, easily and consistently. The chocolate is pre-tempered and, being couverture chocolate, has a over a 31% fat content. This ensures a quality, glossy chocolate which has a clean ‘snap’. Take care when melting the milk chocolate couverture - if heated above 31 degrees celius it may need to be tempered again to set perfectly. To avoid this simply melt the milk couverture chocolate slowly over a bain-marie stirring regularly until melted.
The milk chocolate couverture has well-rounded cocoa and caramel flavours, with rich, creamy notes - minimum 33.6% cocoa solids. The all-purpose milk chocolate can be moulded, drizzled, coated and dipped, with the rich flavours working especially well in truffles, cheesecakes, mousses and ice cream.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soya lecithin, natural vanilla flavouring.
Allergy advice: For allergens see ingredients in bold.
