Singapore

Shelf Life

Chocolate Tulip Couverture 1kg bittersweet chocolate 55%


It is suitable for mousse cake, chocolate tempering, and cake decorating.

There are two types of chocolate: couverture and compound. Because the ingredients are different, the characteristics and ways of treating are also different.
Chocolate couverture is a mixture of cocoa mass and cocoa butter, while chocolate compound is a combination of cocoa powder and vegetable fat.
The couverture chocolate label usually has a percentage of chocolate content, e.g. 74%. This amount shows a mixture of cocoa mass and cocoa butter, for example 50% to 24%. Meanwhile, the remaining 26% may consist of sugar, lesitine, and vanilla.
The more cocoa butter, the dilute and expensive the chocolate. Meanwhile, the more cocoa mass, the more bitter and cheap chocolate will be
Couverture chocolate is better than compound chocolate. However, the chocolate is much faster to melt, so it is not easy to carry. Chocolate couverture should be stored at 23 C.

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