Recipes

In contrast to traditional dark chocolate which is rendered more workable using non-cocoa fats, the BASiC couverture consists of pure cocoa butter. Furthermore BASiC contains significantly more cocoa percentage than comparable products. Only finest ingredients are brought into play: finest cocoa, pure cocoa butter, whole cane sugar, raw cane sugar, genuine vanilla beans, finest nuts and mountain milk from Tyrolean organic mountain farmers. These valuable substances are little divas who long for a careful and considerate treatment. They detest heat and direct exposure to water. Apart from that the BASiC may be used in a normal way for baking and the preparation of delicious desserts.

If brilliance and subtleness are of importance; e.g. in the case of fine coatings, thin overglazes or the manufacture of chocolate candies.

Tempering of chocolate
The block of couverture is finely chopped. About two thirds of the couverture are melted in the oven at max. 45°C while stirring occasionally. Alternatively BASiC may also be melted in a bain-marie at max. 45°C. Afterwards the rest of the couverture is stirred in outside the oven in order to lower the temperature once again. The intended temperature depends on the type of chocolate.

Processing temperatures for the tempering of chocolate:
Yellow chocolate: 29°C
Alp milk chocolate: 30°C
Dark chocolate until 100%: 31°C - 32°C