Lindt - Chocolate au Lait de couverture (500gr)

Ideal for preparing pastries and creating fine desserts. Lindt chocolates are made in Switzerland with exclusively Swiss milk and sugar. Divine in the mouth, Lindt chocolate will delight every taste bud.

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: min. 37%, of which cocoa butter: 32%. Milk solids: 18% min.