Ariaga is Valrhonas new series of entry-level couvertures. It completes the assortment of Valrhona downwards. The couvertures of the Ariaga series are a bit lower in taste than the already well-known Equatorial series. In terms of taste and price, these couvertures are the gateway to the world of Valrhona. The Ariaga 66% has an aromatic profile, characterized by a hint of acid, which is noticeable by fruity notes and bitterness.
Additional information about the product
Designation
Valrhona Ariaga Noire, dark couverture, callets, 66% cocoa
Valrhona S.A.S., 14, avenue du President Roosevelt, 26600 TAIN L`HERMITAGE, France.
produced in the country | ISO
Frankreich | FR
Ingredients
Dark chocolate couverture, cocoa: 66% at least. Cocoa paste, sugar, cocoa butter, emulsifier: lecithin, natural vanilla flavor. Store dry and cool (+ 16 ° C to + 18 ° C). 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.
Nutritional table (29159)
per 100g / 100ml
Calorific value
2362 kJ / 569 kcal
fat
40 g
saturated fatty acids
24 g
carbohydrates
39 g
of which sugars
34 g
protein
8,1 g
salt
0,01 g
Allergy Advice about the product (contain allergens) (29159) Traces: Gluten Traces: Milk Traces: Nuts
