Valrhona Equatoriale Noire, dark couverture as callets, 55% cocoa

Valrhona Equatoriale Noire, dark couverture as callets, 55% cocoa

12075

3kg

bag

Up to Ø 459 days from date of shipment.  

3,04 kg

NOW AVAILABLE

54

No, uncooled product

3

7 %

3395321046613

No

18062010

VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.

Frankreich | FR

Dark chocolate couverture Cocoa: 55% at least. Sugar, cocoa beans, cocoa butter, emulsifier: SOY 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, cool and protected from the sun at +16 / +18°C.

per 100g / 100ml

2340 kJ / 563 kcal

38 g

23 g

46 g

43 g

5,7 g

0,01 g