Lindt - Excellence 55% (2.5kg)

Dark couverture chocolate, Excellence 55%, with vanilla, fluid, piccoli

Lindt couverture chocolates are characterised by a rich aroma, balanced taste, very tender and pleasant melting quality 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-crystallisation 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 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, heat briefly in the microwave and check the temperature.

Cocoa: 55% min., whereof cocoa butter: 36%