Milk Chocolate Buttons No Added Sugar | 31%

SKU: 3261118 מוּעֲתָק

Milk Chocolate

Button

Dairy

Available sizes

5 kg

Temperature Chart

Dark Chocolate

45-50° C 28° C 30-33° C

Milk & White Chocolate

42-45° C 27° C 29-30° C

No Added Sugar

KASHRUT

Dairy

Packages Opation: 104 cartons per pallet

Barcode

7290019940760

*The information on the website is for general purposes only. The information appearing on the product packaging is the most up-to-date and will prevail in case of any discrepancies.

Additional Recipes:

Pistachio Mousse

Ingredients:

120g heavy cream
Vanilla bean
235g White Chocolate Buttons 29% “Carmit”
80g Pistachio Spread 15% “Carmit”
35g gelatin mass
300g whipped cream (soft peaks)
80g glucose

Instructions:

1. Melt the white chocolate using a double boiler (bain-marie).
2. Bring 120g of heavy cream and glucose to a boil, then pour over the melted chocolate.
3. Add the melted gelatin and pistachio spread, and blend with an immersion blender until you achieve an emulsion.
4. Allow to cool to a temperature of 40°C (104°F) and gently fold in the whipped cream until soft peaks form.
5. Pour the mixture into silicone molds and freeze for about 6 hours before serving.

Pistachio Cookies

Ingredients:

190g butter
15g pistachio paste
100g powdered sugar
1.5g salt
250g all-purpose flour
15g almond flour
300g Pistachio Spread 15% “Carmit”

Instructions:

1. In a mixing bowl, combine the flour, pistachio spread, salt, and powdered sugar.
2. Cut the butter into cubes and add it to the mixture. Mix with a paddle attachment until a crumbly dough forms.
3. Roll out the dough between sheets of parchment paper to a thickness of 3 mm and freeze well.
4. Use a round cutter with a diameter of 5 cm to cut out cookies.
5. Bake at 160°C (320°F) for about 15 minutes on a silicone baking mat.
6. Immediately after baking, allow to cool completely, then fill with pistachio spread and sandwich two cookies together.

All Recipes