Additional information
| Weight | 6653063 kg |
|---|---|
| Brand | Carmit |
| Cocoa solids | 30 |
| Configuration | Finger |
| Chocolate Type | Milk Chocolate |
| Kosher Type | Dairy |
Milk chocolate fingers 8 gr | 30%
SKU: 3261048 מוּעֲתָק
Available sizes
Temperature Chart
Dark Chocolate
45-50° C
28° C
30-33° C
Milk & White Chocolate
42-45° C
27° C
29-30° C
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KASHRUT
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- Dairy
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Packages Opation
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104 cartons per pallet
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Barcode
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7290019645009
*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:
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.
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.
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Milk chocolate fingers 8 gr
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