Valrhona Jivara Lactee Grand Cru, whole milk couverture as callets, 40% cocoa

Valrhona Jivara Lactee Grand Cru, whole milk couverture as callets, 40% cocoa

12152

3kg

bag

Up to Ø 265 days from date of shipment.  

3,04 kg

NOW AVAILABLE

49

No, uncooled product

3

7 %

3395321046583

No

18062010

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

Frankreich | FR

Milk chocolate cocoa: 40% at least. Cocoa butter, whole MILK powder, sugar, cocoa beans, brown sugar, natural vanilla extract, emulsifier: SOY lecithin, BARLEY malt extract. Melt the couverture over a period of 12 hours: This is crucial to ensure the cocoa butter melts perfectly. Heat the couverture to +45°C / +48°C. Put some warm couverture back in reserve. Then allow the required amount to cool down to +27°C / +28°C while stirring regularly. Then increase the temperature again to +29°C / +30°C by adding - warm couverture at a temperature of +45°C / +48°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 +29°C / +30°C and stir the mixture regularly to ensure that the temperature (and thus crystallization) remains uniform. Store dry and cool at +16°C - +18°C.

Properties: Protein from animal milk, sugar from animal milk.

per 100g / 100ml

2436 kJ / 586 kcal

41 g

25 g

47 g

45 g

7,3 g

0,17 g