Lindt - Extra Milk 37% (2.5kg)

Lindt couverture chocolates are characterised by a rich abundance of aromas, a balanced taste, a very tender and pleasant melting texture 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 it, 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, reheat in the microwave for a few seconds and check the temperature.

Cocoa: 37% min., of which cocoa butter: 32%. Milk dry matter: 18% min.