Lindt couverture milk 0.5 kg

Lindt couverture milk 

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 high quality milk chocolate drops, made from the finest cocoa beans. In this package are 500 g of the finest milk couverture. 

Lindt Couverture Milk - Finest Swiss Milk Chocolate

The milk chocolate from Lindt is particularly characterized by the balanced proportion of cocoa and milk. The milk couverture is very soft melting and spreads beautifully in the mouth. The combination of fine cocoa beans and Swiss whole milk powder provides a taste experience of the finest. The taste is reminiscent of a light malt aroma and a warm sweetness. The intensity of the cocoa can be described as 2 out of 5 cocoa beans.

The difference between this couverture and chocolate from the supermarket is not only the taste. Quality and sustainability are also important aspects in chocolate production. The comparison of supermarket chocolate and qualitative couverture is comparable with other foods. One reaches with fruit, vegetables and meat gladly times to simple and more economical variant to the supermarket products. But the quality at the farmer or butcher is to be preferred nevertheless. It's the same with chocolate or chocolates. At Lindt & Sprüngli, all cocoa beans have been traceable and externally verified since 2020.

Chocolate coating tempering

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 couverture must be tempered before use. Use only high-quality couverture and not the chocolate from the supermarket. When tempering, each couverture goes through three stages. Melting, cooling and heating again. After the last stage, the couverture has reached the optimum processing temperature. Depending on the couverture, the temperatures vary. If you are looking for the Table in our blog post, then nothing can really go wrong. To make sure that your couverture really has the right temperature, you can additionally use a Chocolate thermometer to the help.

Chocolate molds and how to use them

For all molds used for pouring chocolate molds, the preparation is necessary. This also applies to praline molds. Rinse the mold with lukewarm water and a gentle rinsing agent. This must not contain lye or rinse aid, as this would attack the molds. Then rinse off all residues with lukewarm water and dry the mold very well. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief. From now on, you should not touch the mold directly, otherwise fingerprints will be visible on the chocolate later. Hold the mold at the edge where no chocolate will be poured later. Make sure that your mold has reached room temperature, because 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 cast your own chocolates, make chocolate bars and refine them individually with other ingredients. The best example of the use of the couverture is with the Lindt chocolate bunny. You can find various chocolate molds in our online store. Elegant chocolate decorations on a PVC film designed is also an eye-catcher on cakes, patisserie or desserts. The couverture can also play an important role in confectionery. So you can make a patisserie edge with a little couverture, as with our Baileys Patisserie. If you prefer not to use buttercream, fondant or marzipan, you can also use tempered couverture as frosting for cakes and cupcakes. For these applications, the couverture must be tempered. This gives your figurine, praline or cake the perfect shine and the typical 'crunch'. 

For fillings in chocolates, tarts and cakes, the couverture does not have to be tempered. In chocolates, the typical filling is a simple combination of cream and couverture. Here, 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 not make everything from a little high-quality chocolate drops and cream itself! 

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 itself is committed to working 100% sustainably by 2025. The farmers in particular are to benefit from this. Among other things, this involves 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 environment is also not left out of the program. By 2025, deforestation is also to be stopped by Lindt & Sprüngli not interfering with nature conservation zones. To achieve these goals, Lindt & Sprüngli is investing $10 million each year. The reach of the Farming Program is huge. Around 80,000 cocoa farmers from a wide variety of countries of origin are already part of the program. The countries of origin are Ghana, Ecuador, Madagascar, Papua New Guinea and the Dominican Republic. Ghana accounts for the majority of Lindt & Sprüngli's cocoa beans, with around 64,400 farmers. 

Chocolate world miniSchoggi in Adliswil

Immerse yourself in the World of chocolate. Whether pralines, chocolate bars, chocolate bars or other chocolate products, we would like to introduce you to the pleasure of chocolate making. Whether a tempering, pouring, or praline course, at miniSchoggi we are sure to meet your taste. As a great experience for the whole family or for the production of extraordinary gifts, our figure casting courses are perfect. At miniSchoggi you will learn how to polish polycarbonate molds correctly, how to make them sweet and how to pour them out in a nice thin layer. In this way, young and old can create colorful and elegant chocolate figures. Children as young as 8 can participate and make a very special Easter bunny or Santa Claus. An experience for young and old.