Laboratory Chocolate 60% Z60 3 kg Michel Cluizel
3 kg
Richer in cocoa paste than in Cluizel's couverture, 60% Laboratory Chocolate is also very low in cocoa butter, making it an economical chocolate choice for production. With minimal cocoa butter content, it is suitable to replace couverture in ganache, bavaroise, or mousse and products not requiring a beautiful tempered coating. Use this chocolate anywhere that couverture would be use and where a beautiful shiny coat is not required. Use in any recipe calling for chocolate such as puddings, soufflés, cakes, tarts, cookies and ice cream.
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Ingredients
Cocoa, sugar, cocoa butter, emulsifier: rapeseed lecithin, bourbon vanilla pod.
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