Lindt - Blancor (2.5kg)

Lindt couverture chocolates are characterized by a wealth of aromas, balanced taste, very tender and pleasant melt, and the legendary fineness of Lindt chocolates.

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

Traditional tempering method: Heat the couverture to 45-50°C to melt it before cooling, stirring constantly, to the pre-crystallization temperature (Dark chocolate 27-28°C / Milk chocolate 26-27°C / White chocolate 26-27°C). Once sufficient crystals have formed and the couverture has a slightly pasty consistency, bring it to working temperature (Dark chocolate 31-32°C / Milk chocolate 30-31°C / White chocolate 30°C). Monitor the couverture temperature and stir occasionally. If necessary, reheat in the microwave for a few seconds and check the temperature.

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