Green & Black's Organic Milk Cooking Chocolate 150g

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Green & Black's Organic Dark Cooking Chocolate 150g

Green and blacks milk chocolate for cooking made with the finest trinitario cocoa beans with extra cocoa butter for easier melting.

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Product Details

This cooking chocolate is ideal for using in chocolate recipes because of its high cocoa content - a combination of cocoa mass, which gives the chocolate its rich flavour, and cocoa butter, which gives it a smooth consistency when melted.
Each piece of chocolate weighs 5g so there is no need to get out the scales.

Green & Black’s started out with humble origins back in 1991 in a small office on Portobello Road, however the company has gone from strength to strength, and has become a widely recognised, leading brand in the chocolate market. The Green and Black’s name itself tells us about the company’s founding principles, ‘Green’ representing their organic credentials, and ‘Black’, the rich dark colour of the chocolate. It’s not just a name though, they have created a tasting experience like no other, making these chocolates a very popular choice with many chocolate lovers.

Usage

Inside the wrapper you will find one of the delicious chocolate recipes from the green and blacks chocolate recipes book - unwrapped. For more indulgent recipes collect all the wrappers.

Ingredients

Raw cane sugar, whole milk powder 25%, cocoa mass, cocoa butter, emulsifier: soya lecithin, vanilla extract. Total butter content 18%, minimum cocoa solids 37%, minimum milk solids 24%.

Nutritional Information

Per 100g: Energy 2350kJ/563kcal, Protein 9.3g, Carbohydrate 48.4g, Fat 35.4g.

Cautions

Contains milk and soya ingredients.
May contain traces of nut and cereal.

Other Information

Suitable for vegetarians.

Organic, Vegetarian

Customer reviews - Green & Black's Organic Milk Cooking Chocolate 150g

Recipes

Truffles - Tue 6th Dec 2011
Break 150 g dark chocolate into squares, place in a food processor, blitz until granular. Place 150 ml double cream, 25 g unsalted butter and 1 tbsp brandy (optional) in a pan and boil. Turn on processor and add hot cream mix to blitzed chocolate through feeder tube in a steady steam until smooth. Transfer mixture to a bowl, cover with clingfilm and chill for several hours. Spoon into walnut-sized pieces and roll in your hands to form balls. Do not over-handle as the heat will melt the truffles. Place on a wire rack over a baking sheet and carefully spoon 150 g melted milk cooking chocolate over the balls. Chill in the fridge until needed.
Reviewer's Name: Mark

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