Milk Couveture 10kg Aalst

~Compound Chocolate substitutes the two main ingredients of chocolate.
Chocolate liquor/mass is substituted by cocoa powder.
Cocoa butter is substituted by mostly palm oil or another vegatable fat.
This facilitates the ease of melting and re-setting of the chocolate.
Compound chocolate is suitable for chocolate moulding, dipping, sauces
and ganache.
Most people cannot taste the difference between couveture and compound
chocolate, but when tasted next to each other you will notice a remarkable
difference in taste and texture.
Use compound chocolate for less stress and couveture chocolate to impress.