Bam - Couverture Chocolate
56% Dark Chocolate Pistoles - 1 kg
Bam dark couverture chocolate, 1 kg workshop format.
Bam dark chocolate pistoles contain at least 55.6% cocoa, with pure cocoa butter and a hint of natural vanilla. This 1 kg format is suitable for regular workshop use: ganaches, mousses, glazes, coatings, and chocolate decorations.
Features
55.6%
Cocoa
Minimum dry cocoa solids
1 kg
Format
Resealable bag
Pistoles
Texture
Fast and even melting
Usage tips
- Ganaches, mousses, crémeux, and glossy glazes.
- Coating and molding: pure cocoa butter helps achieve fluidity during tempering.
- Classic tempering: melt at 45-50 °C, cool to 28-29 °C, then raise to 31-32 °C before use.
- Chocolate decorations and inclusions in cookies and shortbread.
Please note
Store between 15 and 20 °C, protected from light and moisture, without exceeding 25 °C. Refrigeration is not recommended: it promotes fat bloom. Contains soy (lecithin); may contain traces of milk. Close the bag tightly between uses.
Complete technical data sheet
| Brand | Bam |
| Format | 1 kg, pistoles |
| Ingredients | Cocoa mass, sugar, cocoa butter, emulsifier (soy lecithin), natural vanilla flavoring |
| Dry cocoa solids | 55.6% minimum |
| Allergens | Contains soy; may contain traces of milk |
| Energy / 100 g | 2297 kJ / 549 kcal |
| Fat / 100 g | 36.1 g, of which 21.6 g saturated |
| Carbohydrates / 100 g | 46.2 g, of which 43.5 g sugars |
| Protein / 100 g | 5.1 g |
Frequently asked questions
What is the difference between couverture chocolate and baking chocolate?
Couverture chocolate contains more cocoa butter. It becomes more fluid once melted and is better suited to tempering, coating, and glossy decorations than classic baking chocolate.
How do you temper these dark chocolate pistoles?
Melt at 45-50 °C, let the temperature drop to 28-29 °C, then raise it to 31-32 °C before molding or coating. A kitchen thermometer makes it easier to control the temperature stages.
Is the 1 kg format suitable for regular workshop use?
Yes, it is the most common format for weekly production in a small workshop or for advanced home baking. For occasional use, the 250 g format limits stock; for professional volumes, the 5 kg format is more economical per kilo.
Find out more
Discover the rest of the baking chocolate range and our chocolate molds for your molded creations.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
