This Milk chocolate couverture from Switzerland has a mellow and smooth taste. It is gluten free and contains no nuts. Suitable for decorating, coating and moulding for all type of cakes and desserts.

How to melt chocolate

The Microwave Method

Step 1: Chop chocolate into small pieces and place in microwave-safe bowl.

Step 2: Microwave at 70% power for 1 minute. Remove from microwave and give it a stir.

Step 3: Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted. Chef's tip: Because each microwave behaves differently, it’s best to keep a careful eye on your chocolate. The main drawback to this method is that it’s easy to overcook chocolate in a microwave. (This is truer still for white chocolate!)

The Stovetop Method (Aka the Double Boiler Method)

Step 1: Add chopped chocolate to the top of a double boiler over barely simmering water. Chef's tip: Don’t have a double boiler? A metal bowl over a saucepan works just as well. Just make sure the bottom of the bowl doesn’t touch the water in the pan.

Step 2: Stir gently and frequently until the chocolate has completely melted. Use a heat-safe rubber spatula to scrape the sides of the bowl as you stir.

How to Keep

Store in a cool dry place. The optimum temperature to store chocolate is 17 - 20 degrees Celsius. Once open, stored in a sealed container. We don’t recommend to store chocolate in a fridge as this causes the chocolate to change taste and texture.