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 |
