EQUATORIALE NOIR - Universally usable dark chocolate with a balanced taste. A couverture with a cocoa content of 55%. Ideal for coating and decorating diverse baked goods. Also ideal for filling chocolates. 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 Equatoriale Noire, dark couverture as callets, 55% cocoa
VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
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.
Nutritional table (12075)
per 100g / 100ml
Calorific value
2340 kJ / 563 kcal
fat
38 g
saturated fatty acids
23 g
carbohydrates
46 g
of which sugars
43 g
protein
5,7 g
salt
0,01 g
Allergy Advice about the product (contain allergens) (12075) Traces: Gluten Traces: Eggs Traces: Milk Traces: Nuts Soybeans
