Lindt Couverture Dark 2.5 kg

Lindt Couverture Dark

The finest ingredients, transparency and sustainability. This is what the well-known company Lindt & Sprüngli stands for. A centuries-old history that still fascinates today. Because Swiss chocolate is considered the best in the world. This couverture is a high-quality dark chocolate drop made from the finest cocoa beans. This pack contains 2.5 kg of the finest dark couverture. 

Lindt Couverture Dark - Finest Swiss dark chocolate

Lindt's dark chocolate is characterized in particular by its balanced proportion of cocoa and vanilla flavour. The chocolate coating melts very smoothly and spreads beautifully in the mouth. The combination of fine cocoa beans and Swiss whole milk powder ensures the finest taste experience. The combination of fine cocoa beans and the finest vanilla ensures a taste experience of the finest quality. The taste is wonderfully bitter and richly chocolatey.

The difference between this couverture and chocolate from the supermarket is not just the taste. Quality and sustainability are also important aspects of chocolate production. The comparison between supermarket chocolate and high-quality couverture is comparable with other foods. When it comes to fruit, vegetables and meat, people like to opt for simple and cheaper alternatives to supermarket products. However, quality from farmers or butchers is to be preferred. It's the same with chocolate or pralines. At Lindt & Sprüngli, all cocoa beans have been traceable and externally verified since 2020.

Tempering couverture

Before you can use the mold, you need to prepare an essential component: the delicious chocolate coating. It is not enough to simply melt the drops. The chocolate coating must be tempered before use. Only use high-quality couverture chocolate and not the chocolate from the supermarket. Each couverture goes through three stages during tempering. Melting, cooling and heating again. After the last stage, the couverture is at the optimum processing temperature. The temperatures vary depending on the couverture. If you are looking for the Table in our blog post, then nothing can really go wrong. To make sure that your couverture is really at the right temperature, you can also use a Chocolate thermometer for help.

Chocolate molds and how to use them

Preparation is necessary for all molds that are used for casting chocolate molds. This also applies to praline molds. Rinse the mold with lukewarm water and a gentle detergent. This must not contain any lye or rinse aid, as this would attack the molds. Then wash off all residues with lukewarm water and dry the mold thoroughly. Polish the mold with non-fraying absorbent cotton or a very fine handkerchief. From now on, you should no longer touch the mold directly, otherwise you will see fingerprints on the chocolate later. Hold the mold by the edge where no chocolate will be poured later. Make sure that your mold is at room temperature, as a mold that is too hot or too cold can interrupt the tempering process. To knock the air bubbles out of the various chocolate molds, the Chocolate hammer a helpful utensil. Both for Chocolates-as well as with Chocolate molds you can make a perfect chocolate wall without holes. Have fun trying it out.  

Couverture for the most delicious treats

With the tempered couverture, you can now make your own pralines, chocolate bars and refine them individually with other ingredients. The best example of the use of couverture is the Lindt chocolate bunny. You can find various chocolate molds in our online store. Elegant chocolate decorations on a PVC film is also an eye-catcher on cakes, patisserie or desserts. Couverture can also play an important role in confectionery. A little couverture can be used to create a patisserie edge, as with our Baileys Patisserie. If you prefer not to use buttercream, fondant or marzipan, you can also use tempered couverture as a glaze for cakes and cupcakes. For these applications, the couverture must be tempered. This gives your figure, praline or cake the perfect gloss and the typical 'crunch'. 

The couverture does not have to be tempered for fillings in pralines, cakes and tarts. In pralines, the typical filling is a simple combination of cream and couverture. The cream is boiled and poured over the couverture drops. This melts the chocolate and creates a creamy consistency. The ganache is also used for cakes or cake fillings. What you can't make yourself from a little high-quality chocolate drops and cream! 

Farming Program from Lindt & Sprüngli

The process is strictly monitored from cultivation to completion and verified by an independent organization. Through the "farming program" launched in Ghana in 2008, Lindt & Sprüngli has committed itself to working 100% sustainably by 2025. The farmers in particular should benefit from this. Among other things, it is about fair working conditions and the elimination of child labor. Through support and tracing, progress and quality in terms of working conditions and education can be guaranteed. The program does not lose sight of the environment either. Lindt & Sprüngli also aims to halt deforestation by 2025 by not encroaching on nature conservation zones. To achieve these goals, Lindt & Sprüngli is investing USD 10 million every year. The reach of the Farming Program is huge. Around 80,000 cocoa farmers from various countries of origin are already part of the program. The countries of origin are Ghana, Ecuador, Madagascar, Papua New Guinea and the Dominican Republic. With around 64,400 farmers, Ghana accounts for the majority of Lindt & Sprüngli's cocoa beans. 

Chocolate world miniSchoggi in Adliswil

Immerse yourself in the World of chocolate. Whether it's pralines, chocolate bars, chocolate bars or other chocolate products, we want to introduce you to the pleasure of chocolate making. Whether it's a tempering, molding or praline course, at miniSchoggi we are sure to meet your taste. As a great experience for the whole family or for making unusual gifts, our figure casting courses are perfect. At miniSchoggi, you will learn how to properly polish polycarbonate molds, make them up sweetly and pour them out nice and thin. This is how young and old create colorful and elegant chocolate figures. Children as young as 8 can take part and make a very special Easter bunny or Santa Claus. An experience for young and old.