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
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
