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This couverture from Valrhona belongs to the Grand Cru de Terroir, meaning only cocoa beans from a specific region are used. In this case it is Madagascar. In the north of Madagascar, the Sambirano flows from the high plateaus into the productive plains and brings fertile mud. Cocoa trees of the Criollos and Trinitarios varieties have been grown there for decades. The fertile soils favor the development of slightly sour notes of red fruits and dried fruits.
Additional information about the product
Designation
Valrhona Manjari Grand Cru, dark couverture as callets, 64% cocoa from Madagascar
item number
12079
Content
3kg
Packaging
bag
Date of minimum durability
Last date of minimum durability: 28.05.2025 Up to Ø 267 days from date of shipment.
Chocolaterie Valrhona, Zone Artisanale B.P.40, 26600 Tain L`Hermitage, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Dark chocolate, cocoa: 64% at least. Cocoa beans from Madagascar, sugar, cocoa butter, emulsifier: SOY LECITHIN, natural vanilla extract. Store dry, cool and protected from the sun at +16°C to +18°C. Preparation instructions: Melt the chocolate coating over a period of 12 hours: This is crucial to ensure that 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.
Nutritional table (12079)
per 100g / 100ml
Calorific value
2324 kJ / 560 kcal
fat
39 g
saturated fatty acids
23 g
carbohydrates
39 g
of which sugars
36 g
protein
7,6 g
salt
0,01 g
Allergy Advice about the product (contain allergens) (12079) Traces: Eggs Traces: Milk Traces: Nuts Traces: Soybeans
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