How to work with Chocolates El Rey products
Our premium couverture is suitable for both home use and professional applications, including tempering.
For tempering and enrobing, we recommend the following chocolates, which have a high percentage of cacao butter:
For baking, ganache, and other uses that require a versatile “bulk” chocolate, we recommend Bucare 58.5% Dark.
If you are a professional interested in using Chocolates El Rey for your business, check out our Bulk & Professional Catalog for information on placing wholesale orders.
Tips for perfect tempering
- Make sure all your instruments are thoroughly clean and dry. Moisture is the enemy of chocolate!
- Use the chart below to find the proper melting, cooling, and working temperatures for each of our chocolates.
- Heat gradually and stir constantly. If tempering by hand, patience (and some elbow grease) are key!
- For thicker chocolates like Bucare, Caoba, or our Semi-Sweet Chips, you can add one tablespoon of olive oil per pound of chocolate to increase fluidity.
Spec Sheets
Nutritional Information
