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!