Dark chocolate buttons

These Dark chocolate buttons (500g) are perfect for baking and. Just like our chocolate bars, our baking chocolate has no impact on your blood sugar levels. Our Dark chocolate buttons can be used in a variety of ways. You can bake delicious cakes and cookies, but you can also make hot chocolate milk with the buttons. Additionally, our buttons are also delicious on their own. Cocoa solids 75% minimum.

OKONO chocolate is handmade in Belgium with lots of love. We are passionate about reducing sugar intake, but without any compromise on taste. Our traditional artisanal craftmanship transforms high quality natural ingredients into an immersive chocolate experience.

Cocoa mass, sweetener: Erythritol, cocoa butter, sweetener: Steviolglycosides from stevia, natural aroma. May contain traces of milk.

Tempering chocolate in 4 steps:

Tempering is melting and then bringing chocolate to the right temperature, which gives the chocolate a satin shine and a crunchy bite. It also makes it easier to remove the chocolate from the mold.

1. Melt 2/3 of the dark chocolate au bain-marie to 45-50°C.
2. Remove from heat and add the remaining 1/3 of the dark chocolate.
3. Keep stirring constantly until it becomes an even mass.
4. The chocolate is ready when the correct temperature is reached. For dark chocolate, this is 31-32°C.
   

Tips & tricks:

• Never add water to the melted chocolate.
• If the chocolate is too thick or gets too cold quickly, heat gently until it reaches the correct final temperature.
• Keep a close eye on the temperature. Above the specified temperature, the chocolate may burn and will no longer be usable.