Chocolate Couverture White 400 gr - Vegan

It is "normal" and well-known white rice chocolate!

Suitable for cooking or to fill a chocolate fountain.

Wrapped in tissue paper and in a neutral box.

Tempering the chocolate couverture

What is the best way to temper (melt) this chocolate for a nice glossy end result?

- Heat chocolate "au-bain-marie" to approximately 45 degrees

- At 45 degrees, cool back to 30.5 degrees at an ambient temperature of approximately 20 degrees.

Use about 20% unmelted chocolate for this. (Then the whole cools down faster to exactly that 30.5) 

Waiting until the temperature has dropped is of course also an option.

Take a sample with a knife and if the chocolate dries without streaks within 5 minutes, the chocolate is well tempered for a shiny result!