Name: Chocolate Bitter 58% Wafer - 2.5 KG Bag (Case 4 x 2.5 KG Bags) - Lindt & Sprungl - Baking Mixes and Ingredients - Canadian Distribution
Brand: Lindt & Sprungl
SKU: 5173671 - 2.5KG Bag
Price: 117.44 CAD
Availability: InStock

Chocolate Bitter 58% Wafer - 2.5 KG Bag (Case 4 x 2.5 KG Bags) - Lindt & Sprungl - Baking Mixes and Ingredients - Canadian Distribution

How we grind our beans at Lindt Chocolate Canada

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Unit (2.5 KG Bag)

Case (4 x 2.5 KG Bags) - Save 10%

Pallet (48 Cases) - Save 25%

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Expédié depuis le Canada

Livraison rapide et gratuite partout au Canada pour les commandes de plus de 199 $ CAD. Frais d'expédition de 25 $ CAD pour les commandes inférieures à 199 $ CAD.

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Chocolate Bitter 58% Wafer - Lindt & Sprungl - Baking Mixes and Ingredients - Canadian Distribution

This classic dark chocolate couverture, made of 58% Cacao, is ideal for baking and compliments any recipe. Lindt PICCOLI Premium Swiss Couverture Bag is diverse and great to have on hand for all of your baking and dessert making needs.

Packaging Information

Case dimensions: Length 39cm, Width 24cm, Height 27.5cm 4 bags in 1 case, each bag weighs 2.5kg.

Size and Shape of Product

Each bag contains smaller chocolate pieces (wafers) for ease of tempering and measuring

Yield or Serving Size

Serving Size (30g)

Servings per Case

354

Quality and Format

Couverture

Storage and Usage

Store in a cool, dry place, protect from odours.

Handling Instructions

Store in a cool, dry place, protect from odours

Additional Product Information

Strong slightly bitter flavour, normal flowing

Marketing Statements

Save valuable time all while using a premium chocolate: simple and easy handling/measuring, consistent and quick melting

Culinary Applications

All baking and chocolate making purposes.

Preparation and Cooking Instructions

Warming up method: Couverture is melted slowly (e.g. overnight) in a heating cabinet or tempering box and brought up to the processing temperature of 32°C. After careful stirring, the couverture is ready for use. Check temperature regularly
Traditional tempering method: Couverture is fully melted at 45-50°C and then cooled down to pre crystallization temperature 27°C whilst being stirred continuously. When enough crystals have formed and the couverture takes on a slightly pasty consistency, heat up to the processing temperature of 32°C. Check the temperature of the couverture and stir occasionally.

Ingredients