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The cocoa for Pur Caraibe comes from small plantations in the Caribbean Sea. This Mariage de Grand Crus has an exceptionally long fragrance and its taste opens up mild, warm aromas of dried fruits. In practical callets - they 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. When melted they can be used for coating, filling and decorating. They are also good for making mousse.
Additional information about the product
Designation
Valrhona Pur Caraibe Grand Cru, dark couverture as callets, 66% cocoa
item number
12078
Content
3kg
Packaging
bag
Date of minimum durability
Last date of minimum durability: 28.04.2026 Up to Ø 503 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: 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.
Nutritional table (12078)
per 100g / 100ml
Calorific value
2343 kJ / 565 kcal
fat
40 g
saturated fatty acids
24 g
carbohydrates
37 g
of which sugars
34 g
protein
8 g
salt
0,01 g
Allergy Advice about the product (contain allergens) (12078) Traces: Milk Traces: Nuts Traces: Soybeans
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