Inaya Dark Chocolate Couverture Pistoles

65% cocoa

Box of 1kg

Cacao Barry

A dark chocolate couverture with an intense cocoa taste and the right balance between bitterness and acid notes.
Containing defatted cocoa powder, this Inaya chocolate couverture is excellent for preparations such as ganache or mousse, but also for chocolate drinks.

Each chocolate from the 'Toute la pureté de la nature' range has been created with the pure cocoa beans using the Q-Fermentation™ method. Through mild roasting and slow conching, Cacao Barry's master chocolate makers created three exclusive chocolates. With the Inaya dark chcocolate, your dessert creations will take on a whole new dimension.

Quick and easy crystallization process:
In a melting or tempering machine, melt 2/3 of the chocolate couverture and bring to 40°C. Add the remaining 1/3 of the chocolate. Combine with a spatula.
This should bring the chocolate down to 26°C, which is the ideal temperature to work with chocolate couverture (make sure the chocolate is maintained at 28°C during the whole moulding or coating process).
Tempering the chocolate in the microwave: follow the same instructions and temperatures in a recipient suitable for the microwave. Make sure you check the temperature regularly.

• Ingredients: cocoa paste 58%, sugar 31.5%, lean cocoa powder 9.5%, emulsifier: soy lecithin <1%, natural vanilla <1%.
• Cocoa content: 65% minimum
• Storage conditions: dry and cool room: maximum 70% humidity, temperature around 17-18°C.
• Net weight: 1kg