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4 Cards in this Set
- Front
- Back
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Explainthe difference between couverture and compound chocolate. |
Couverture - high cocoa butter content, needs to be tempered. Compound - doesn't need to be tempered. |
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Listthe three standard couvertures used? |
Dark, milk & white |
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Whatdoes 60-40 refer to when describing couverture? |
Callebaut 60-40NV: Chocolate with a bitter and intense flavour. Minimum 60.1% cocoa. For a wide range of applications and specific techniques. |
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Whatdoes ‘origin’ chocolate refer to? |
Chocolates is madefrom cocoa beans that come from one specific region and are sourced for exclusivearomasand flavours. |
