
Valrhona Andoa Noire, dark couverture, as callets, 70% cocoa, certified organic
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
FR-BIO-01 Andoa Noire is the nuanced freshness with 70% cocoa content. The organic couverture initially offers a lot of freshness and a strong, extraordinary taste that develops and changes on the palate. The fair trade Andoa Noire combines well in all patisserie applications with strong aromas of citrus fruit peel, exotic fruits, fruity types of pepper and earthy tones of fir honey and chestnuts.
Additional information about the product
Allergy Advice about the product (contain allergens) (19605)
Traces: Gluten
Traces: Eggs
Traces: Milk
Traces: Nuts
Soybeans
Designation
Valrhona Andoa Noire, dark couverture, as callets, 70% cocoa, certified organic
item number
19605
Content
3 kg
Packaging
bag
Date of minimum durability
Up to Ø 261 days from date of shipment.
Gross weight
3,10 kg
Availability
NOW AVAILABLE
Quantity in stock
2
cooled Product
No, uncooled product
Packaging per unit
3
Rate of Taxation
7 %
EAN Code
3395321070250
BIO-certified
Yes
Intrastat number (Product number, customs tariff number, code number, HS code)
18063290
Manufacturer (Responsible entrepreneurs)
VALRHONA SA, 14 AVENUE DU PRESIDENT ROOSEVELT, 07301 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Dark chocolate, cocoa: 70% at least, only pure cocoa butter. Cocoa beans, cane sugar, cocoa butter, emulsifier: SOY LECITHIN. from controlled organic cultivation. Cocoa beans, cane sugar, cocoa butter: Fairtrade certified and grown by Fairtrade producers. Total share 99.58%. Preparation Note: 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 at + 16 ° C / + 18 ° C. EU / non-EU agriculture.
Features: Fair Trade.
Features: Fair Trade.
Nutritional table (19605)
per 100g / 100ml
Calorific value
2358 kJ / 568 kcal
fat
40 g
saturated fatty acids
24 g
carbohydrates
39 g
of which sugars
30 g
protein
7,7 g
salt
0,03 g
Traces: Gluten
Traces: Eggs
Traces: Milk
Traces: Nuts
Soybeans