Description
Our Redman Dark Chocolate Couverture Pieces have a glossy appearance when melted. It is primarily made from cocoa butter and cocoa mass. The difference between compound and couverture chocolate is that chocolate compound uses replaces cocoa butter with a cocoa butter substitute like vegetable oil, whereas couverture chocolate has a minimum required amount of cocoa butter. This makes couverture chocolate richer in taste. Store in a dark and cool environment.Store in a dark and cool environment.
Details
Our Redman Dark Chocolate Couverture Pieces are a product of Singapore. It is bite-sized and can be used in a variety of recipes or as toppings.
How to use
Dark couverture chocolate is used in a variety of ways from decorations and toppings, to melting for fondue or truffles, or creating a delicious, glossy ganache. It can also be tempered (heated and cooled to stabilise for candy and confection making) to give it a smooth, glossy finish. This also keeps it from melting easily when on your fingers, and is the perfect set up to creating beautifully chocolate-covered delights.
Suggested Recipes
Recipe suggestions include Dark Chocolate Fondue,
Dark Couverture Chocolate Brownie Cookies, Nutella Stuffed Chocolate Pound Cake with Dark Chocolate Chips.
Ingredient
Cocoa mass, Sugar, Cocoa butter, Emulsifier: soya lecithin, Vanillin
Allergen
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