I have been making chocolates for many years now but there is an insurgent of new products lately in the market giving u many options to try from .I have been using imported compound for my chocolate and very recently i came across callebaut coveture which is ten times costlier .
My question is for making chocolates compounds are better or coveture and whats the difference can anybody help?
thanks balpreet .
But is couveture a good option for indian climate bcoz as u mentioned it has cocoa butter that melts at body temp .
Ok i do have access to refrigeration as well as a/c but once the chocolate is made delivery and handling again will be at humid temperatures specially mumbai hardly has any winters . ok say i want to buy a couverture what would u suggest .and what reasonably priced brands are available in india.i did got hold of callebaut couverture buttons or small disk .but it had melted into a lump at the dealers shop itself so i didnt invest in it thinking this might not temper correctly.this was rs 2500/pack .
Try imported Cocoa Ivory compounds... taste almost like couverture... yet heat resistance, melt in your mouth...
Can somebody tell me what are the current prices for locally produced dark, milk and white compound slabs and imported compound slabs like selbourne, cocaoa ivory, le bourne?
i think morde is produced locally and ranges between 105 to 135/500gms
and selbourne and le bourne range between 290-360/kg
and not sure about cocoa ivory.