Valrhona Araguani Grand Cru, dark couverture as callets, 72% cocoa from Venezuela

Valrhona Araguani Grand Cru, dark couverture as callets, 72% cocoa from Venezuela

12077

3kg

bag

Up to Ø 545 days from date of shipment.  

3,04 kg

NOW AVAILABLE

28

No, uncooled product

3

7 %

3395321046569

No

18062010

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

Venezuela | VE

Dark chocolate only from Venezuela, cocoa: 72% at least. Cocoa beans from Venezuela, brown sugar, cocoa butter, emulsifier: SOY LECITHIN, vanilla. 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 at +18°C.

per 100g / 100ml

2403 kJ / 580 kcal

44 g

27 g

33 g

31 g

8,2 g

0,01 g