SK Belgian Couverture Chocolate Dark 1kg
CH01A001-02
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If you're making your own chocolates, coating or filling a cake, or dipping lollies or cake pops, use Squires Kitchen Belgian Couverture Chocolate for the finest taste and best results.
Squires Kitchen Belgian Couverture Chocolate is made using cocoa butter rather than vegetable fat, giving it a delicious taste and wonderfully smooth texture. Use it in moulds to make filled chocolates, Easter eggs or chocolate bars, for dipping, with transfer sheets, and in mousses and ganaches.
Ingredients
Cocoa Mass; Sugar; Cocoa Butter; Emulsifier: Soya Lecithin; Natural Vanilla Flavouring
Contains soya. May contain milk and nuts.
53% chocolate solids minimum.
ALLERGY ADVICE: For allergens see ingredients in bold.May contain traces of nuts and milk.
DIETARY GUIDE: Suitable for vegetarians.
Nutritional information
| Per Pack | Per 100g | |
|---|---|---|
| Energy | 22358 kJ / 5340 kcal | 2236 kJ / 534 kcal |
| Fat | 361g | 36.1g |
| - of which saturates | 227g | 22.7g |
| Carbohydrate | 468g | 46.8g |
| - of which sugars | 435g | 43.5g |
| Fibre | 72g | 7.2g |
| Protein | 50g | 5g |
| Salt | 0g | 0g |
- TEMPERING CHOCOLATE: Pour the chocolate into a microwaveable bowl until it is 3/4 full.
- Heat on full power.
- Remove every 20 seconds and stir the chocolate.
- Continue until the chocolate is about 2/3 melted.
- Stir the chocolate to melt any remaining solid chocolate buttons.
- The chocolate should now be 27°C–28°C and ready to use.
- When using for ganache, coating and filling, tempering is not required.
