Chocolate pearls for baking, 55% cocoa, Valrhona

Chocolate pearls for baking, 55% cocoa, Valrhona

12111

4kg

bag

Up to Ø 344 days from date of shipment.  

4,06 kg

NOW AVAILABLE

15

No, uncooled product

3

7 %

3395321043414

No

18062010

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

Frankreich | FR

Dark chocolate; Cocoa: 55% at least. Cocoa (cocoa beans, cocoa butter), sugar, WHOLE MILK POWDER, 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 in a cool, dry place and protected from the sun at +16°C to +18°C.

Properties: Protein from animal milk.