This dark couverture with 66% cocoa solids is made with the finest cocoa beans from Mexico, natural vanilla and 100% pure cocoa butter.
Cocoa Butter: 66%
Flavour Profile: A bittersweet, delicately tart chocolate with aromas that unveil a note of liquorice.
Pairing Tips: Cinamon, ginger bread, curry, liquorice, raspberry, bannan, caramel, hazelnuts
Applications: It is ideal for moulded chocolates, glazes, ganaches, mousses, candies, fillings, biscuits, sauces, decorations, ice creams and sorbets.
Origin: Mexican cocoa beans, mainly Forastero
Ingredients: Cocoa mass Mexico; Sugar; Cocoa butter; Emulsifier: soya lecithin; Natural vanilla powder
This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
Full of flavour and strikingly dramatic! Internationally acclaimed pastry chef, Johan Martin, demonstrates an entremet comprised of an almond and raspberry sponge, raspberry compote, dark chocolate and raspberry ganache and finished with a shiny red mirror glaze.
Yeild 3 x 18cm desserts
Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.
Yeild 204 pieces