BRIIZ Dark Chocolate Couverture 71% is a premium chocolate
which contains 32 - 40% cocoa butter (cacao butter).
Couverture is often used by Professional Baker / Pattisier / Chocolatier
as a coating chocolate or a mixture of cake ingredients such as Fudge Brownies,
Baked Cookies, or Ganache.
We prioritize the original taste of the Single-origin Bandung cocoa
by not adding subtitute ingredients, preservatives or artificial flavors.
Handling Couverture is a little different than Compound, here's a guide
for the crystallization / tempering process so that the chocolate can be perfectly shiny
(when used as a coating):
1. Heat until melted at a temperature of 45 ° C-50 ° C
2. Crystallization instructions: Preheat to 45 ° C-50 ° C -> Reduce to 27 ° C -> Raise the temperature again to 31 ° C-33 ° C
3.Print & chill: Immediately print chocolate when the temperature is still between 31 ° C-33 ° C, after printing put it in the refrigerator with a temperature of 8 ° C-12 ° C
* Using direct heat to melt couverture can cause it to burn! We recommend using Microwave / Team Technique / Double Boiler to melt it.
• Cocoa Nibs (71%)
• Sugar (29%)
• 200 g
- Storage Instructions -
Store in cool and dry place (18-20 ° C)