Designation
Valrhona Crispy pearls, grain filling with milk chocolate coating, 36% cocoa
Date of minimum durability
Up to Ø 244 days from date of shipment.
Availability
NOW AVAILABLE
cooled Product
No, uncooled product
Intrastat number (Product number, customs tariff number, code number, HS code)
18069019
Manufacturer (Responsible entrepreneurs)
VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Sponge cake pieces covered with milk chocolate, at least 35% cocoa, only pure cocoa butter. Sugar, cocoa butter, caramel (skimmed milk, whey, sugar, butter, flavoring), cereal biscuits (wheat flour, sugar, wheat flour, wheat starch, raising agent: E500ii, salt, cocoa butter, natural flavoring), 14.5% whole milk powder, cocoa beans, emulsifier: SOY LECITHIN, coating agents (maltodextrin, shellac). Melt the couverture over a period of 12 hours: this is crucial to ensure a perfect melt of the cocoa butter. Warm the couverture to + 45 ° C / + 48 ° C. Put some warm couverture back on reserve. Allow the required amount to cool down to + 27 ° C / + 28 ° C with regular stirring. Then increase the temperature to + 29 ° C / + 30 ° C by adding - warm couverture with a temperature of + 45 ° C / + 48 ° C. - heat the mass in a water bath. - heat the mass in the microwave (max 400 / 500W to prevent burning). Check that the couverture has a processing temperature of + 29 ° C / + 30 ° C and stir the mass regularly to ensure that the temperature (and thus the crystallization) remains uniform. Store cool, dry and protected from the sun at + 16 ° C / + 14 ° C.
Properties: Protein from animal milk.
Nutritional table (19607)
per 100g / 100ml
Calorific value
2307 kJ / 553 kcal
saturated fatty acids
20 g
Allergy Advice about the product (contain allergens) (19607) Gluten: WeizenTraces: EggsTraces: PeanutsTraces: Lupines MilkTraces: Nuts Soybeans