Dark Glasover
(average)
powder (average)
Dark couverture with a nice flavour of cocoa. Perfect fluidity and shininess. Intense dark brown colour.
Ideal for classic pastry making, for all those products that require glazing, toppings or fillings, such as chocolate drops and cremini. Perfect when mixed with other ingredients such as creams and fillings. Excellent also when used on covered products that are conserved at a temperature below zero. Does not require tempering. Melt and use at a temperature not exceeding 40°C. Solidify ideally at a temperature of 15°C.
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Pastry bases
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Creams and mousses
Perfect as a covering for choc-ices, bonbons, cones and semifreddi. Does not require tempering.
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Coating
Dark couverture with a nice cocoa flavour, clean, with a balanced sweetness and no aftertaste. The total fat content gives this product optimal fluidity and sheen. Intense brown dark chocolate colour.
