Lindt - Blancor (2.5kg)

Lindt couverture chocolates are characterized by a richness of aroma, a well-balanced taste, a very soft, pleasant melting texture and the legendary finesse of Lindt chocolates.

Ideal for making delicious pastries, creams, ganaches or pralines.

Traditional tempering method: Melt the couverture at 45-50° C, then cool, stirring constantly, to pre-crystallization temperature (dark chocolate 27-28° C / milk chocolate 26-27° C / white chocolate 26-27° C). When sufficient crystals have formed and the couverture has a slightly doughy consistency, bring it up to working temperature (Dark chocolate 31-32° C / Milk chocolate 30-31° C / White chocolate 30° C). Check the temperature of the couverture and stir from time to time. If necessary, return it to the microwave for a few seconds and check the temperature.

Cocoa: 36% min. of which cocoa butter: 36%