A balanced milk couverture from British manufacturer Favorich -  a staple for any chocolatier. Perfect for moulding bars, bonbons, ganache, shards, and even baked goods.

Choosing Favorich Chocolates

Favorich’s UK facility boasts the latest equipment to ensure consistently high-quality chocolate, produced using a traditional process with modern efficiency. Made in Britain with locally sourced ingredients, Favorich is part of the GCB Cocoa Group, whose history dates back to the early 1980s. All cocoa butter and liquor are sourced directly from GCB’s own farms and supply chains, allowing full control over quality and traceability.

Applications

Chocolate

Create bars, bonbons and shards - temper the chocolate, then mould, pour and scrape to produce classic confections.

Bakery & Patisserie

Excellent for rich brownies, cakes or tarts - this milk couverture can also be melted and drizzled over desserts for an indulgent finish.

Tempering Favorich Milk Chocolate

• Melt the chocolate to approximately 45°C.
• Cool to around 27°C while stirring vigorously to encourage Beta 5 crystal formation.
• Reheat to around 29°C, ensuring an even temperature throughout.
• Use the tempered chocolate promptly and allow to set for 10–12 minutes.

Troubleshooting

Chocolate too soft when using from the bag: Product has been stored in too warm an area. Return to a cool, dry environment.
Crystals on the surface of set chocolate: Chocolate has gone out of temper. Refer to the product packaging for correct temperature curves.