Couverture dark 61% discs PATISSIER

Couverture dark 61% discs
Composition: cocoa butter (32%), cocoa mass (min. 36%) full cream milk powder, sugar, emulsifier: lecithin (E322), natural flavourings.
Flavour profile: Three-time winner of the Monde Selection Gold Medal (International Quality Institute Since 1961). Tart, slightly astringent flavor with a nutty aftertaste.
Application: Couverture differs from chocolate in a much larger amount of cocoa butter in its composition, which makes it more fluid. This allows for a perfectly thin body of candy and an even, glossy finish. Chocolate couverture is used to create body sweets, cover cakes and pastries, chocolate figures and decorative elements. Also used, like chocolate, for baked goods, mousses, toppings, ganache, ice cream, sauces, cakes and desserts.
Melting temperature: 40-45°C.
Crystallization temperature: 28-29°C.
Operational temperature: 30-31°C.