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DARK CHOCOLATE COUVERTURE PIECES 100G
DARK CHOCOLATE COUVERTURE PIECES 100G
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$3.50
Description
Our Redman Dark Couverture Chocolate is rich in Flavan-3-ol, an antioxidant compound that helps to improve cognition, lower blood pressure and increase circulation. This chocolate contains 55.5% of cocoa mass and is less bitter than the Super Dark Chocolate version.
Couverture chocolate is widely known to be a more superior and "true" form of chocolate, with a much higher component of cocoa butter found in it. It is considered a premium quality option for bakers. This chocolate is shinier and glossier in terms of appearance when melted and set. It also has an added snap when bitten into.
Store in a dark and cool environment.
Details
Our Redman Dark Couverture Chocolate is made in Singapore. Dark brown in colour, it has a deep, strong and bittersweet cocoa flavour with 55.5% cocoa solids. This product is halal-certified.
How to use
This product can be added into desserts or chocolate snacks for an extra bittersweet chocolatey flavour. Couverture chocolate requires tempering to ensure that it is heated and cooled properly so that the chocolate sets with a glossy finish. It must not be heated above 55 degrees Celcius or 130 degrees Farenheit and it is advisable to use a candy thermometre when melting chocolate. Chocolate should also be melted in a double boiler over water that is hot but not boiling. Mix it into your recipe as instructed or even sprinkle as a topping on ice-cream, oatmeal or yoghurt.
Suggested Recipes
Recipe suggestions include Chocolate Pancakes, Triple Layer Chocolate Couverture Cake, and Chocolate Covered Potato Chips.
Ingredient
Cocoa mass, Sugar, Cocoa butter, Emulsifier: soya lecithin; Vanillin
Allergen
How to use
This product can be added into desserts or chocolate snacks for an extra bittersweet chocolatey flavour. Couverture chocolate requires tempering to ensure that it is heated and cooled properly so that the chocolate sets with a glossy finish. It must not be heated above 55 degrees Celcius or 130 degrees Farenheit and it is advisable to use a candy thermometre when melting chocolate. Chocolate should also be melted in a double boiler over water that is hot but not boiling. Mix it into your recipe as instructed or even sprinkle as a topping on ice-cream, oatmeal or yoghurt.
Suggested Recipes
Recipe suggestions include Chocolate Pancakes, Triple Layer Chocolate Couverture Cake, and Chocolate Covered Potato Chips.
Ingredient
Cocoa mass, Sugar, Cocoa butter, Emulsifier: soya lecithin; Vanillin
Allergen