Inhoud: 225 gram
Description: There is now a tasty chocolate replacement for anyone who cannot or does not want to eat milk chocolate due to lactose intolerance or a vegan lifestyle. For this chocolate, which must be called "couverture" according to Dutch law, we use rice milk instead of cow's milk. The result is a tablet with a taste that is impossible to distinguish from that of real chocolate.
Tempering the chocolate couverture
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!
Chocolate couverture. Ingredients: cocoa butter*°, raw cane sugar*°, rice syrup powder*(17%), cocoa mass*°, vanilla*°. *) from organic agriculture. Cocoa: 48% at least. May contain traces of peanuts, nuts and dairy products.
nutritional value:
per 100 g | | kJ | 2319 kJ | | kcal | 554kcal | | protein | 2,1 g | | carbohydrates | 56,9g | | fat | 35,8 g | |
