The grated dark chocolate, made from Criollo cocoa from Venezuela, is ideal for making a creamy hot chocolate, for baking and decorating cakes and chocolate cream, as an addition to muesli and yoghurt or on strawberries.
Preparation of hot chocolate: Add 1 heaped spoonful of Couverture to 2 dl milk. Bring to the boil, stirring constantly, until the chocolate has completely dissolved and an airy foam has formed.
