Our Redman Dark Couverture is primarily made from cocoa butter and cocoa mass. The difference between compound and couverture chocolate is that chocolate compound uses replaces cocoa butter with a cocoa butter substitute like vegetable oil, whereas couverture chocolate has a minimum required amount of cocoa butter. This makes couverture chocolate richer in taste. Store in a dark and cool environment.Made in Singapore, our Redman Dark Couverture is dark brown in colour and has a rich, bittersweet taste. How to useDark couverture chocolate is used in a variety of ways from decorations and toppings, to melting for fondue or truffles, or creating a delicious, glossy ganache. It can also be tempered (heated and cooled to stabilise for candy and confection making) to give it a smooth, glossy finish. This also keeps it from melting easily when on your fingers, and is the perfect set up to creating beautifully chocolate-covered delights. Suggested RecipesRecipe suggestions include Chocolate Pancakes, Couverture Chocolate Muffins and Triple Layer Chocolate Couverture Cake.Ingredientcocoa mass; sugar; cocoa butter; emulsifier: soya lecithin; vanillinAllergen