Chocolate couverture milk, white, praline... | Le Delas
Milk, white, praline and gianduja chocolate couverture...
Cocoa beans from different plantations in Papua are brought together to make this milk chocolate with 35.7% cocoa: Papouasie milk chocolate. Its color tends towards pink and its taste is both fruity and spicy, with notes of cinnamon, caramel and hazelnut.
Very aromatic, Papouasie milk chocolate can be used in bars, candies, ganaches, mousses or even ice creams.
White Satin chocolate is a pearly white chocolate presented in the form of 2g pistoles which facilitate the dosage and a homogeneous melting.
Rich in milk (19.8%), White Satin chocolate is very soft on the palate, with subtle notes of caramel and natural vanilla. Thus for ganaches, mousses, decoration, ice creams, coatings or molds, it can be worked alone or in contrast with spices, fruits or chocolate with a stronger cocoa content.
Bianco Caramel couverture chocolate in pistoles is a tender, generous milk chocolate with a pronounced taste of gourmet caramel. Its small 2g palets make it easy to measure out and melt, ideal for creaming, ganaches, coatings, mouldings, tablets, mousses or sorbets. Its inimitable caramel flavour goes well with a pinch of fine sea salt and fruits like apricot, banana, mango or hazelnut. With 35% cocoa butter, this blond chocolate is uniquely smooth and aromatic, combining perfectly with fruity notes or savoury combinations such as cheese.
Made from quality dried fruit roasted over an open flame, this praline paste has several advantages: made with a mix of so many almonds and hazelnuts, its taste is balanced, neither too strong nor too sweet; creamy, it can be used for all desserts and especially for making mousses, creams and praline sauces.
In this couverture chocolate, the taste of milk is very marked, underlined by subtle notes of biscuit and caramel. These flavors are particularly well suited to mousses, ganaches, ice creams or milk chocolate sauces. In addition, containing 35.3% cocoa, its color is very light and immediately associated with milk chocolate. For molds or desserts, it therefore makes it possible to achieve clear contrast effects with dark and/or white chocolates.
Cocoa butter has neutral taste and is ideal for liquefying chocolate for the spraying of artistic pieces, chocolate mouldings etc. It can also be incorporated into chocolatier and confectionery applications to regulate the hardness of ganaches and fillings.
A superior chocolate, made with cocoa of Los Bejucos area in the Dominican Republic: this cocoa contains a large percentage of criollo beans, and benefits from a uniform and complete fermentation. The result is a connoisseur's taste of milk chocolate, with the full-bodied taste of milk and cocoa, where the sweet notes of caramel are balanced with the bitterness reflected by the significant presence of cocoa. Completing the flavour profile is a subtle aftertaste of dried fruit.
