Valrhona Ariaga Noire, dark couverture, callets, 66% cocoa

Valrhona Ariaga Noire, dark couverture, callets, 66% cocoa

29159

5 kg

carton

Up to Ø 635 days from date of shipment.  

5,30 kg

NOW AVAILABLE

3

No, uncooled product

2

7 %

3395328164839

No

18062010

Valrhona S.A.S., 14, avenue du President Roosevelt, 26600 TAIN L`HERMITAGE, France.

Frankreich | FR

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.

per 100g / 100ml

2362 kJ / 569 kcal

40 g

24 g

39 g

34 g

8,1 g

0,01 g