This Callebaut Belgian Dark Couverture with 57.7% cocoa solids is made with the finest cocoa beans sourced from around the world, natural vanilla and 100% pure cocoa butter. This dark chocolate is based on recipe n° 815, yet contains more cocoa butter to create a more fluid chocolate after melting and tempering.
With recipe n° 2815 you’ll create a thin chocolate shell with a nice snap and hard crack, which makes it ideal for thin enrobing, and moulding pralines and small hollow figures.
Cacao solids: 57.7%
Flavour Profile: Roasted cocoa taste and pleasantly bitter. The taste is defined mainly by a strong cocoa body and topped off with subtle hints of vanilla.
Applications: Fine Enrobbing, Moulding Pralines, Panning, Piping Decoration, Spraying (airbrush)
Pairing Tips: It pairs perfectly with sweeter ingredients, exotic fruits and ingredients spiced up with vanilla.
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Cocoa mass; Sugar; Cocoa butter; Emulsifier: soya lecithin; Natural vanilla flavouring
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.
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Class tags: cherry garnish, lime, modelling chocolate, rice bubbles, spraying
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Class tags: chocolate decoration, chocolate garnish, chocolate pastry, chocolate sable, hazelnut pastry, hazelnut sable, marshmallow
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Class tags: chocolate shortbread, jelly, chocolate pastry, piping, strawberry jelly
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Class Tags: chocolate dipped, chocolate shards, egg free, egg-free, enrobe, enrobed, enrobing, garnishes, gluten free, gluten-free, shaved chocolate, peanuts, snack bar, snack bars, vegan
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