Black Zabuye Couverture, 83%

CHF42.50
VAT included
006246

Black Zabuye Couverture 83% is an extremely noble and very dark variety. The dark couverture captivates with an extremely intense and rich cocoa flavor, some bitter notes and a delicious roasted aroma, together with just the right amount of sweetness that is simply necessary in chocolate. With a dark ganache and a little orange cream, for example, you can create delicious fruit truffles, and with pistachio marzipan you can create noble cut chocolates. With the tempered couverture, you can now cast your own chocolates, make chocolate bars and refine them individually with other ingredients or create elegant chocolate decorations.

Available stock in Adliswil: 5
Stock ready for shipment: 19

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Product Details

Data sheet

Weight
1,5 kg
Country of production
Switzerland
Ingredients
cocoa mass, cocoa powder heavily de-oiled, sugar, cocoa butter, emulsifier: lecithin (SOJA), natural vanilla flavoring.
Cocoa content (cocoa mass, cocoa nibs and cocoa butter)
83 %
Stock note
Cool and dry at approx. 18°C
Allergens
May contain traces of: MILK
Product Lactose Free
No
Product suitable for vegetarians
Yes
Product Gluten Free
No
Product Vegan
No
Product is kosher certified
No
Product is halal certified
No
Description

Black Zabuye couverture, 83 %, 1.5 kg

Black Zabuye Couverture 83 % is an extremely fine and very dark variety. The dark couverture impresses with an extremely intense and rich cocoa flavor, some bitter notes and a delicious roasted aroma, together with just the right amount of sweetness that is simply necessary with chocolate.

Dark couverture - tempering

To temper the couverture, melt two thirds of the desired mixture to 45 degrees. Then leave the mixture to cool, add the last third of the couverture, stir gently until it has reached 28-29 degrees and then reheat it to 31-32 degrees. Once everything has melted, you can do a test. If the couverture thickens nicely, becomes firm and has a nice sheen, it is at the right temperature and can be processed further. For this method, a Temperature control unitnot absolutely necessary, but in any case very helpful. You can find a more detailed description of the tempering process on our Blog. 

Couverture - Use

You can now use the tempered couverture to make your own pralines, produce chocolate bars and refine them individually with other ingredients or create elegant chocolate decorations. For example, you can use a chocolate mold to cast a drop-shaped decoration that can then be placed on a small dessert. You can also create an unusual edge for your cake using light and dark couverture.

Couverture tastes particularly good in praline fillings. A dark ganache and a little orange cream make delicious fruit truffles, while pistachio marzipan can be used to create fine cut chocolates. White couverture can be used to make a passion fruit or champagne filling. Various nut creams such as hazelnut or almond go well with a milk couverture ganache.

Nutrition facts / 100 g

Energiewert in kJ 2325 kJ
Energiewert in kcal 556 kcal
Fett 44.40 g
   davon gesättigte Fettsäuren 27.00 g
Protein/ Eiweiss 11.00 g
Salz 0.39 g
Kohlenhydrate 19.00 g
   davon Zucker 14.00 g

Allergen information

Material designation
Dark chocolate couverture
Cereals and cereal products containing gluten
Does not contain
Crustaceans and crustacean products
Does not contain
Eggs and egg products
Does not contain
Fish and fish products
Does not contain
Peanuts and peanut products
Does not contain
Soy and soy products
Contains
Nuts and nut products
Does not contain
Milk and milk products
May contain
Celery and celery products
Does not contain
Mustard and mustard products
Does not contain
Sesame seeds and sesame seed products
Does not contain
Sulfur dioxide and sulfites
Does not contain
Lupine and lupine products
Does not contain
Molluscs and mollusc products
Does not contain
Milk sugar (lactose)
May contain
Passendes Zubehör