Valrhona Opalys, white couverture, callets, 33% cocoa butter

Valrhona Opalys, white couverture, callets, 33% cocoa butter

15555

3 kg

bag

Up to Ø 266 days from date of shipment.  

3,01 kg

NOW AVAILABLE

53

No, uncooled product

3

7 %

3395321081188

No

17049030

Chocolaterie Valrhona, Zone Artisanale B.P.40, 26600 Tain L`Hermitage, Frankreich.

Frankreich | FR

White chocolate couverture, 33% cocoa at least. Cocoa butter, whole milk powder, sugar, 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 + 45 ° C / + 48 ° C. Put some warm couverture back on reserve. Allow the required amount to cool down to + 26 ° C / + 27 ° C with regular stirring. Then increase the temperature to + 28 ° C / + 29 ° C by adding - warm couverture with a temperature of + 45 ° C / + 48 ° 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 + 28 ° C / + 29 ° C and stir the mass regularly to ensure that the temperature (and therefore the crystallization) remains uniform. Cool (+ 16 ° C - + 18 ° C) and store in a dry place.
Properties: protein from animal milk.

per 100g / 100ml

2513 kJ / 604 kcal

44 g

26 g

45 g

45 g

8,2 g

0,36 g