Valrhona Andoa Lactee, Couverture Whole Milk, Callets, 39% Cocoa, BIO

Valrhona Andoa Lactee, Couverture Whole Milk, Callets, 39% Cocoa, BIO

19606

3 kg

bag

Last date of minimum durability: 28.09.2026    Up to Ø 411 days from date of shipment.  

3,10 kg

NOW AVAILABLE

3

No, uncooled product

3

7 %

3395321070267

Yes

18063290

VALRHONA SA, 14 AVENUE DU PRESIDENT ROOSEVELT, 07301 TAIN L HERMITAGE, Frankreich.

Frankreich | FR

Organic milk chocolate couverture fair trade, cocoa: 39% minimum. Cane sugar, cocoa butter, whole milk powder, cocoa beans, emulsifier: soya lecithin. Organically grown cane sugar, cocoa butter, cocoa beans: Fairtrade certified and grown by Fairtrade producers. 73.62% total share. Store dry and cool at + 16 ° C - + 18 ° C. 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 (dark chocolate) / + 45 ° C / + 48 ° C (milk chocolate). Put some warm couverture back on reserve. Allow the required amount to cool down to + 28 ° C / + 29 ° C (dark chocolate) / + 27 ° C / + 28 ° C (milk chocolate) with regular stirring. Then increase the temperature to + 31 ° C / + 32 ° C (dark chocolate) / + 29 ° C / + 30 ° C (milk chocolate) by adding - warm couverture with a temperature of + 55 ° C / + 58 Add ° C (dark chocolate) / + 45 ° C / + 48 ° C (milk chocolate). - 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 (dark chocolate) / + 29 ° C / + 30 ° C (milk chocolate) and stir the mass regularly to ensure that the temperature ( and thus the crystallization) remains uniform. EU / non-EU agriculture.
Properties: protein from animal milk.

per 100g / 100ml

2413 kJ / 580 kcal

39 g

24 g

46 g

44 g

9 g

0,27 g