Dark chocolate discs perfect for the coverage of biscuits, desserts and also for the creation of Easter eggs, bars of various shapes or special frosting!
The minimum cocoa inside our chocolate is 60%: a balanced and very intense amount that will give you an amazing result!
TEMPERING THE CHOCOLATE
The melting phase of chocolate combined with its cooling is called Tempering and is what allows us to get at the end of the process a chocolate shiny to the right point, crisp and pleasant cocoa taste; no other ingredients are needed!
The two phases are melting and cooling that must be monitored with a small kitchen thermometer so as not to exceed with temperatures.
Great attention must be paid to the melting phase: this will allow us to obtain a very shiny chocolate in the end, without crystals inside; Moreover, if the tempering is done in the correct way, the shapes that we are going to make as bars or chocolates will be perfect and will come off much more easily from the molds.
The techniques for tempering chocolate are many and also depend on what type we are using: dark, milk, % cocoa inside.
For example, we use this chocolate to coat our fabulous Subrik covered with corn!
