CHOC COUV WHITE CORTINA 29.5% 400G

How to use
Couverture chocolate requires tempering to ensure that it is heated and cooled properly so that the chocolate sets with a glossy finish. It must not be heated above 55 degrees Celcius or 130 degrees Farenheit and it is advisable to use a candy thermometre when melting chocolate. Chocolate should also be melted in a double boiler over water that is hot but not boiling. This white cortina couverture chocolate can be used for any dessert like truffles, pancakes, cakes and cookies. Store in a dark and cool environment.

Suggested Recipes
Recipe suggestions include Red Velvet Whoopie Pies, White Chocolate Strawberry Tiramisu and White Chocolate Mousse.

Ingredient
sugar; cocoa butter; full cream milk powder; emulsifier: soya lecithin; vanillin

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