Following the introduction of the Sugar Free & No Sugar Added Chocolate line earlier this year, Felchlin-Swiss now adds a third couverture to the range: Alba 36% White No Sugar Added.

This addition completes the offering of dark, milk and white varieties and opens the possibilities for desserts and pastry applications.

The versatility of this product allows chefs to create delicious white chocolate creations that can be enjoyed by anyone with sugar restrictions or on a strict diet.

As with the dark and milk couvertures, Alba 36% White Chocolate Couverture offers equal viscosity and flowability as a chocolate containing sugar and tastes like real chocolate! As an example of Felchlin’s commitment to high quality, Alba 36% is also exclusively made from Swiss milk and the richest of ingredients. Use it for enrobing, molding, ganaches, chocolate mousses, chocolate sauces and desserts.

Alba 36% is available from Swiss Chalet in 2.5 kg bars.

A Recipe Idea: White Hill

YIELD: Approximately 60 pralines

Ingredients
170 g / 6.1 oz heavy cream 35%
15 g / 0.5 oz Kirsch liqueur, 40% vol.
500 g / 17.9 oz Alba 36%
60 g / 2.1 oz butter, unsalted

Preparation
Ganache
Bring heavy cream to a boil. Add in 3 steps (each time 1/3 of the heavy cream) to the cut Alba 36%. Add the Kirsch liqueur. With a plastic spatula, stir to a homogenous ganache. Make sure the temperature of the ganache reaches 35°C / 95°F before you add the butter. Let the ganache set at room temperature inside a bowl. Whisk the ganache with a paddle to a light, airy consistence.

Setting
Cast the mold twice with tempered Alba 36%, white couverture, and pipe in the whipped Ganache. Let the Ganache crystallize at a temperature of 18°C / 64,4°F for 24 hours. Seal the bottom with tempered Alba 36%, white Couverture, and place in the fridge for 20 minutes. Demold.

Decoration
Use some silver sparkle powder to dust the praline.

Specialty Ingredients
#31106BAR Alba 36%, White Couverture, No Added Sugar