Ideal for thin enrobing and moulding.
This dark chocolate is based on recipe n°815, yet contains more cocoa butter to create a more fluid chocolate after melting and tempering. With recipe n°2815 you'll create a thin chocolate shell with a nice snap and hard crack, which makes it ideal for thin enrobing, and moulding pralines and small hollow figures. The taste is defined mainly by a strong cocoa body and topped off with subtle hints of vanilla. It pairs perfectly with sweeter ingredients, exotic fruits and ingredients spiced up with vanilla.