Valrhona Illanka, dark couverture, callets, 63% cocoa, Peru

Valrhona Illanka, dark couverture, callets, 63% cocoa, Peru

21410

3 kg

bag

Up to Ø 118 days from date of shipment.  

3,04 kg

NOW AVAILABLE

5

No, uncooled product

3

7 %

3395328109458

No

18063290

VALRHONA SA, 14 AVENUE DU PRESIDENT ROOSEVELT, 07301 TAIN L HERMITAGE, Frankreich.

Peru | PE

Dark chocolate couverture. Cocoa beans from Peru, sugar, cocoa butter, emulsifier: soya lecithin, vanilla. Cocoa: 63% at least, just pure cocoa butter. 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 + 55 ° C / + 58 ° C. Put some warm couverture back on reserve. Then allow the required amount to cool down to + 28 ° C / + 29 ° C with regular stirring. Then increase the temperature to + 31 ° C / + 32 ° C again; by adding - warm couverture with a temperature of + 55 ° C / + 58 ° 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 + 31 ° C / + 32 ° C and stir the mass regularly to ensure that the temperature (and thus the crystallization) remains uniform. Store dry and cool at + 16 ° C - + 18 ° C. Product from Peru.