Valrhona Abinao, dark couverture as callets, 85% cocoa from Africa

Valrhona Abinao, dark couverture as callets, 85% cocoa from Africa

14673

3 kg

bag

Up to Ø 425 days from date of shipment.  

3,04 kg

NOW AVAILABLE

7

No, uncooled product

3

7 %

3395321056148

No

18061015

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

Frankreich | FR

Dark chocolate cough recalls, cocoa at least 85%. Cocoa beans, sugar, cocoa butter, emulsifier: SOY LECITHIN, natural vanilla extract. Melt the couverture over a period of 12 hours: this is crucial to ensure a perfect melt of the cocoa butter. Warm the couverture to + 55 ° C / + 58 ° C. Put some warm couverture back on reserve. Then allow the required amount to cool down to + 28 ° C / + 29 ° C with regular stirring. Then increase the temperature to + 31 ° C / + 32 ° C again; by adding - warm couverture with a temperature of + 55 ° C / + 58 ° C. - heat the mass in a water bath. - heat the mass 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 mass regularly to ensure that the temperature (and thus the crystallization) remains uniform. Store dry and cool at + 16 ° C to + 18 ° C.

per 100g / 100ml

2432 kJ / 588 kcal

48 g

29 g

20 g

15 g

11 g

0,01 g