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A CLASSIC - Strong and elegant chocolate taste with an extremely fine, bitter and slightly sour taste. This couverture can be used to cover pralines as a filling for chocolate products or to make ice cream. It consists of 61% cocoa, 38.5% sugar and has a total fat content of 38.5%. 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.
Additional information about the product
Designation
Valrhona Extra Bitter, couverture as callets, 61% cocoa
VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Dark chocolate cocoa: 61% at least. Cocoa beans, sugar, cocoa butter, 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 and cool at +16°C - +18°C.
Nutritional table (12082)
per 100g / 100ml
Calorific value
2377 kJ / 572 kcal
fat
40 g
saturated fatty acids
24 g
carbohydrates
42 g
of which sugars
38 g
protein
7,4 g
salt
0,01 g
Allergy Advice about the product (contain allergens) (12082) Traces: Gluten Traces: Eggs Traces: Milk Traces: Nuts Soybeans
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