Valrhona Araguani Grand Cru, dark couverture as callets, 72% cocoa from Venezuela
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
Araguani from Valrhona is characterized by a bitter and strong, very genuine chocolate. Aromatic notes: bitter, licorice, raisins and chestnuts, with an exceptionally long aftertaste. This couverture from Valrhona belongs to the Grand Cru de Terroir, meaning only cocoa beans from a specific region are used. In this case it is Venezuela.
Additional information about the product
Allergy Advice about the product (contain allergens) (12077)
Traces: Milk
Traces: Nuts
Traces: Soybeans
Designation
Valrhona Araguani Grand Cru, dark couverture as callets, 72% cocoa from Venezuela
item number
12077
Content
3kg
Packaging
bag
Date of minimum durability
Last date of minimum durability: 28.04.2026 Up to Ø 490 days from date of shipment.
Gross weight
3,04 kg
Availability
NOW AVAILABLE
Quantity in stock
13
cooled Product
No, uncooled product
Packaging per unit
3
Rate of Taxation
7 %
EAN Code
3395321046569
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
18062010
Manufacturer (Responsible entrepreneurs)
VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Venezuela | VE
Ingredients
Dark chocolate only from Venezuela, cocoa: 72% at least. Cocoa beans from Venezuela, brown sugar, cocoa butter, emulsifier: SOY LECITHIN, vanilla. Melt the couverture over a period of 12 hours: This is crucial to ensure the cocoa butter melts perfectly. Heat the couverture to +55°C / +58°C. Put some warm couverture back in reserve. Then allow the required amount to cool down to +28°C / +29°C while stirring regularly. Then increase the temperature again to +31°C / +32°C; by adding - warm couverture at a temperature of +55°C / +58°C. - warm the mixture in a water bath. - heat the mixture 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 mixture regularly to ensure that the temperature (and thus crystallization) remains uniform. Store dry and cool at +16°C at +18°C.
Nutritional table (12077)
per 100g / 100ml
Calorific value
2403 kJ / 580 kcal
fat
44 g
saturated fatty acids
27 g
carbohydrates
33 g
of which sugars
31 g
protein
8,2 g
salt
0,01 g
Traces: Milk
Traces: Nuts
Traces: Soybeans
