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Lecker's Organic Milk Chocolate Couverture Drops: Unidade: 100 g

For baking, flavouring and as a chocolate coating

: Descrição:

Lecker's Organic Milk Chocolate Couverture Drops. These fine chocolate drops are a wonderfully versatile ingredient. When melted in a bain-marie, they are great for glazing and decorating baked goods and desserts. As a baking ingredient, for example in biscuits, the drops can simply be stirred into the dough and baked in. They can also be used to easily enhance muesli, yoghurt or quark-based dishes. And for a delicious hot chocolate, simply stir the drops into a cup of hot milk.
How to make chocolate coating:
Place the chocolate chips in a heatproof bowl and melt them in a bain-marie. Important: make sure no water gets into the chocolate! Then use the melted chocolate for glazing or decorating.

Or enjoy it as a delicious...

Hot chocolate:
simply stir into hot milk and bring to the boil briefly.

Muesli and dessert ingredient:
enrich your muesli, yoghurt or quark dishes.

Baking ingredient:
simply stir into the batter and bake.

Nome original produto:

Kuvertüre Bio Schoko Tropfen Vollmilch

EAN / GTIN:

4013044100250

Peso de Envio:

110 g por unidade

Ingredientes:

Cane sugar*, cocoa butter*, whole milk powder*, cocoa mass*, emulsifier: soya lecithin*.
* From certified organic farming
Cocoa: 35% minimum.

Alérgenos:

soya lecithin, milk powder

Informações adicionais:

Store in a cool, dry place.

Informação Nutricional:

Informação Nutricional por 100 g
Energia 2360 kJ / 564 kcal
Gorduras 36 g
- dos quais ácidos graxos saturados 22 g
Carboidratos 51 g
- dos quais açúcares 50 g
Proteína 6,3 g
Sal 0,18 g

Certificados

EU Organic

Entidade de Controlo Ecológico

Os produtos biológicos da marca Lecker's
são certificados pelo órgão de controlo DE-ÖKO-001.
Agricultura UE / não UE

Distribuidor:

LECKER’S Bio Manufaktur GmbH, Hinter dem Turm 31, DE-55286 Wörrstadt

family (arroba) leckers [ponto] de
www.leckers.de

Nota:

Lamentamos! Infelizmente, a tradução desta descrição de produto ainda se encontra em curso.

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