Chocolate Gold Quintin 31%, 1.5 kg

Chocolate Gold Quintin 31%, 1.5 kg

With Carma Gold Quintin 31% you discover a special chocolate that combines fine cocoa quality with a well-balanced caramel flavour. This premium chocolate offers you a harmonious interplay of gentle sweetness and creamy texture. You can enjoy it as a pleasurable moment in everyday life, use it to refine desserts, or give it as an elegant gift. The combination of carefully selected ingredients and a well-tuned recipe delivers a rounded and agreeable flavour experience.

Why Carma Gold Quintin 31% will become your favourite

Carma Gold Quintin 31% impresses with a well-balanced ratio of cocoa content and gentle sweetness. With 31 percent cocoa content you get a chocolate that is both delicate and aromatic. It is suitable for direct enjoyment as well as for creative applications in your kitchen. The consistently high quality ensures that every moment of enjoyment is pleasant and reliable.

Premium ingredients and sustainable sourcing

Quality and provenance are at the heart of this chocolate's production. The cocoa beans come from selected growing regions with sustainable farming methods and fair working conditions. Dairy components and sugar are also carefully selected, resulting in a harmonious overall composition. This way you enjoy a product that has been produced responsibly.

Cocoa Horizons Programme

With this chocolate you support sustainable cocoa farming and fair conditions for cocoa farmers. A portion of the proceeds goes to programmes run by the Cocoa Horizons Foundation. These promote training, improved farming methods, fair living conditions and environmental protection. In this way you contribute to the long-term assurance of cocoa quality.

Versatility in use

You can use Carma Gold Quintin 31% in many different ways. Enjoy it on its own or use it in desserts, pastries and creams. When baking it provides a soft texture and a gentle sweetness. In patisserie it delivers a pleasant melt. It is also excellent as an icing or as an addition to ice cream and sauces. This makes it easy to put your creative ideas into practice.

Sensory profile: aroma, texture and finish

On opening, a mild aroma unfolds with slightly nutty and delicate caramel notes. On the palate the chocolate melts evenly and develops a creamy consistency. The flavour is rounded and well-balanced and lingers pleasantly. This combination makes the chocolate ideal for a mindful moment of enjoyment or as the conclusion to a meal. It pairs well with coffee, tea or a dessert wine and complements a variety of occasions.

Gold Quintin tempering

For tempering, melt two thirds of the desired couverture to approximately 45 degrees. Then allow the mass to cool and add the remaining third. Stir the mass until it reaches 26 to 27 degrees. Next, warm it again to 29 to 30 degrees. When the couverture shows an even gloss and sets firmly, it is ready for further processing.

Use and storage

With the tempered couverture you can cast pralines, make bars or create decorative elements for desserts. The chocolate is also very well suited to fillings and combinations with fruit or nuts. Store it in a cool, dry place away from direct sunlight. A temperature between 15 and 20 degrees is ideal to preserve both flavour and texture. Avoid strong odours in the surrounding area, as chocolate can absorb them.