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Valrhona Alpaco - Grand Cru, couverture as callets, 66% cocoa, from Ecuador

Name: Valrhona Alpaco - Grand Cru, couverture as callets, 66% cocoa, from Ecuador
SKU: 14687
Price: 153.05 EUR
Availability: InStock

item number: 14687

3 kg bag

€ 153,05 *

(€ 51,02 / kg)

PU-purchase 3 x 3 kg bag to each € 148,46 *

NOW AVAILABLE

Up to Ø 346 days from date of shipment. ?

Quantity:

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This new couverture from Valrhona belongs to the Grand Cru de Terroir, ie only cocoa beans from a certain region are used. In this case, it is Ecuador. In the midst of a golden triangle that forms the villages of Vinces, Quevedo and Babaoio, there are some very old plantations where the traditional, native cocoa variety Nacional is grown - better known as Arriba cocoa. Alpaco is a chocolate that combines power and subtlety: the fine floral aromas (jasmine, orange blossoms) wrapped in very strong chocolate notes give it a dignified power.

Additional information about the product

Designation

Valrhona Alpaco - Grand Cru, couverture as callets, 66% cocoa, from Ecuador

item number

14687

Content

3 kg

Packaging

bag

Date of minimum durability

Up to Ø 346 days from date of shipment.

Gross weight

3,04 kg

Availability

NOW AVAILABLE

Quantity in stock

cooled Product

No, uncooled product

Packaging per unit

Rate of Taxation

7 %

EAN Code

3395321055721

BIO-certified

Intrastat number (Product number, customs tariff number, code number, HS code)

18061015

Manufacturer (Responsible entrepreneurs)

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

produced in the country | ISO

Frankreich | FR

Ingredients

Dark chocolate cough recalls, cocoa: at least 66%. Cocoa beans from Ecuador, sugar, cocoa butter, emulsifier: soya 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, cool and protected from the sun at + 16 ° C to + 18 ° C.

Nutritional table (14687)

per 100g / 100ml

Calorific value

2306 kJ / 556 kcal

fat

39 g

saturated fatty acids

24 g

carbohydrates

37 g

of which sugars

27 g

protein

7,6 g

salt

0,01 g

Allergy Advice about the product (contain allergens) (14687)
Traces: Gluten
Traces: Eggs
Traces: Milk
Traces: Nuts
Soybeans