Valrhona Extra Amer, Bitter Couverture as callets, 67% cocoa
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
EXTRA AMER - A very strong and bitter chocolate flavor made from 67.5% cocoa, 32% sugar, with a total fat content of 38%. Callets are reminiscent of small chocolate drops and are ideal if only a small portion of chocolate needs to be melted, as they can be portioned optimally. They are good for making mousse.
Additional information about the product
Allergy Advice about the product (contain allergens) (12080)
Traces: Gluten
Traces: Eggs
Traces: Milk
Traces: Nuts
Soybeans
Designation
Valrhona Extra Amer, Bitter Couverture as callets, 67% cocoa
item number
12080
Content
3kg
Packaging
bag
Date of minimum durability
Up to Ø 445 days from date of shipment.
Gross weight
3,04 kg
Availability
NOW AVAILABLE
Quantity in stock
5
cooled Product
No, uncooled product
Packaging per unit
3
Rate of Taxation
7 %
EAN Code
3395321046637
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
Frankreich | FR
Ingredients
Dark chocolate couverture, cocoa: 67% at least. Cocoa beans, sugar, emulsifier: SOY LECITHIN, natural vanilla extract. 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, cool and protected from the sun at +16 / +18°C.
Nutritional table (12080)
per 100g / 100ml
Calorific value
2290 kJ / 55 kcal
fat
38 g
saturated fatty acids
23 g
carbohydrates
38 g
of which sugars
29 g
protein
9 g
salt
0,1 g
Traces: Gluten
Traces: Eggs
Traces: Milk
Traces: Nuts
Soybeans
