“I am a professional candy maker. My business is built upon the quality and taste of my product. This chocolate tempers perfectly and deliciously enhances my caramel confections. Simply the best”
“I’m no chemist, but the liquidity or viscosity of chocolate when tempered is crucial. It makes a huge difference in which types of chocolate applications go best with which kinds of chocolate couverture.
This chocolate from Guittard is one of the most perfect I have ever worked with. That said, it becomes fairly liquid (but not too liquid), rather than thick and unwieldy, when tempered.
This makes it excellent for molded chocolates and bars. It also makes it particularly good for anything requiring a thinner coating.
The flavor is sublime. Incredibly balanced with enough nuance to keep it interesting.
Those qualities make this couverture an incredible choice for any confection with inclusions or fillings.
Thankfully, the chocolate police will not arrest you if you eat it right out of the bag.”
“This chocolate has a Great flavor and is very easy to work with. Easy to chop and easy to use in whatever you are making with it. Nothing difficult happens or unexpected when you are working with this chcolate. You will be Glad you purchased it.”
