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

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

14687

3 kg

bag

Last date of minimum durability: 31.1.2025    Up to Ø 346 days from date of shipment.  

3,04 kg

NOW AVAILABLE

15

No, uncooled product

3

7 %

3395321055721

No

18061015

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

Frankreich | FR

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.

per 100g / 100ml

2306 kJ / 556 kcal

39 g

24 g

37 g

27 g

7,6 g

0,01 g