Felchlin

Couverture 68% Grand Cru Sauvage Bolivia 60h

The Couverture is manufactured in Switzerland by Felchlin. Felchlin does not produce products for end users, you will not find a brand called Felchlin in stores. Felchlin only manufactures products for reprocessors. So that end consumers, hobby cooks and cake bakers can also buy this Couverture in smaller containers, we have filled the 250g bags.

The Couverture 68% Grand Cru Sauvage Bolivia 60 h is made from wild cocoa beans from Bolivia. The rare wild cacao Criollo Amazonico comes from the province of Beni in the lowlands of Bolivia. The cocoa pods are harvested by the Chimane Indians and brought to the collection points. Only the Indians know the hidden places where the cacao grows. At the collection point, the cacao beans are carefully fermented and then dried in the sun. The main harvesting season is from December to April. During the rest of the year, the trees are left to their own devices. They are neither cut nor fertilized.

The chocolate is produced in Switzerland, where it is conched for 60 hours. Only in this way can the fruity notes of lemon and grapefruit develop optimally.

For better processing, Couverture has a higher cocoa butter content than chocolate. To coat baked goods, for example, this Couverture or chocolate must first be cooled after becoming liquid and then warmed again by a few degrees. Only when tempered correctly does the chocolate obtain the desired gloss and appearance, as well as the crunchy break. If the Couverture is tempered incorrectly, fat bloom (the gray fat crystals) appears, the surface is dull and the chocolate crumbles.

Each Couverture has its own ideal temperatures. For the Couverture 68% Grand Cru Sauvage Bolivia 60 h , the best processing temperatures are:

Melt at 45-50°C; cool down to 27°C; heat manually to 30-31°C or mechanically to 29-30°C.

The Couverture 68% Grand Cru Sauvage Bolivia 60 h is ideal for delicious chocolate mousse: heat Couverture, stir into whipped cream, let cool, ready.