Valrhona Pur Caraibe Grand Cru, dark couverture as callets, 66% cocoa

Valrhona Pur Caraibe Grand Cru, dark couverture as callets, 66% cocoa

12078

3kg

bag

Last date of minimum durability: 28.11.2025    Up to Ø 395 days from date of shipment.  

3,03 kg

NOW AVAILABLE

42

No, uncooled product

3

7 %

3395321046545

No

18062010

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

Frankreich | FR

Dark chocolate cocoa: 66% 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 in a cool (+16°C - +18°C) and dry place.

per 100g / 100ml

2343 kJ / 565 kcal

40 g

24 g

37 g

34 g

8 g

0,01 g