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Chocolate fun - mold with Mokaya 66% couverture

Have you ever made chocolate yourself? You don't have to do all the steps yourself, like the pros, from bean to blackboard. You can also use our silicone mold and Michel Cluizel's BIO Mokaya couverture from Mexico.

When heating, please proceed as follows:

• Heat the couverture in a water bath to 50 ° C
• leave them on Cool 28 ° C and again
• Briefly heat to 31 ° - 32 ° C.

The correct tempering of the couverture is important, as this is the only way for the sugar and cocoa crystals to crystallize properly and prevent white spots from forming. Here the cocoa butter has separated from the cocoa mass. Anyone who has ever left chocolate in the car may have heard of it. The temperatures are different!

The Mokaya 66% couverture initially has notes of litchi and honey , followed by notes of almonds and hazelnuts . In the finish, aromas of roasted cocoa , slightly spicy notes and a hint of vanilla develop.

The silicone mold has 8 "ribs" with increasing number of calories, so you can divide the chocolate enjoyment according to your wishes and needs. For 200g chocolate.

We wish you a lot of fun pouring chocolate, maybe with your children or grandchildren, with our set of chocolate fun - mold with Mokaya 66% couverture