Contains: 400 gram
Description: Bonvita's "regular" and well known dark chocolate, but enlarged 4 times!
As a nice present, but also suitable for cooking and filling a chocolate fontain.
Tempering the dark chocolate
How can you best temper (melt) this chocolate for a nice shiny end result?
- Heat chocolate "au-bain-marie" to approximately 45 degrees
- At 45 degrees, cool back to 30.5 degrees at an ambient temperature of about 20 degrees.
Use about 20% unmelted chocolate for this. (This way it cools down faster to exactly 30.5 degrees)
Just waiting for the temperature to drop is of course also an option.
Take a sample with a knife and if the chocolate dries streak-free within 5 minutes, the chocolate is well tempered resulting in a shiny result!
Dark chocolate. Ingredients: cocoa mass*, cane sugar*, cocoa butter*, vanilla powder*. At least 56% cocoa solids. * = from organic agriculture. May contain milk and nuts.
|Voedingwaarde / nutritional value || ||Per 100 g |
|Energie / energy || ||2321 kJ (558 kcal) |
|Vetten / fats || ||36,8 g |
|waarvan verzadigd vetzuren / of which saturated fat || ||22,8 g |
|Koolhydraten / carbohydrates || ||45,9 g |
|waarvan suiker / of which sugars || ||43,0 g |
|Vezels / fibres || || 9,7 g |
|Eiwitten / protein || || 5,4 g |
|Zout / salt || ||0,006 g |