THE MAXIMUM INTENSITY - Blend of Criollos and Trinitario cocoa beans from South America. Very chocolatey taste. Exceptionally bitter and very long lasting. This couverture can be used universally. It consists of 70.5% cocoa, 29% sugar and has a total fat content of 42.5% Callets are reminiscent of small chocolate drops and are ideal if only a small portion of chocolate needs to be melted, as they can be portioned optimally.
Additional information about the product
Designation
Valrhona Guanaja Grand Cru, dark couverture as callets, 70% cocoa
item number
12073
Content
3kg
Packaging
bag
Date of minimum durability
Last date of minimum durability: 28.05.2026 Up to Ø 459 days from date of shipment.
VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Dark chocolate cocoa 70% at least. Cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract. Melt the couverture over a period of 12 hours: This is crucial to ensure the cocoa butter melts perfectly. Heat the couverture to +55°C / +58°C. Put some warm couverture back in reserve. Then allow the required amount to cool down to +28°C / +29°C while stirring regularly. Then increase the temperature again to +31°C / +32°C; by adding - warm couverture at a temperature of +55°C / +58°C. - warm the mixture in a water bath. - heat the mixture 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 mixture regularly to ensure that the temperature (and thus crystallization) remains uniform. Store dry and cool at +16°C - +18°C.
Properties: Vegan.
Nutritional table (12073)
per 100g / 100ml
Calorific value
2360 kJ / 569 kcal
fat
42 g
saturated fatty acids
25 g
carbohydrates
34 g
of which sugars
30 g
protein
8,6 g
salt
0,01 g
Allergy Advice about the product (contain allergens) (12073) Traces: Milk Traces: Nuts Traces: Soybeans
