Valrhona Extra Noir, dark couverture as callets, 53% 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
This block couverture, with a cocoa content of 53%, has a balanced chocolate taste and can be used universally. Ideal for coating and decorating diverse baked goods. Also ideal for filling pralines and making chocolate molds. 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) (12086)
Traces: Gluten
Traces: Eggs
Traces: Milk
Soybeans
Designation
Valrhona Extra Noir, dark couverture as callets, 53% cocoa
item number
12086
Content
3kg
Packaging
bag
Date of minimum durability
Up to Ø 445 days from date of shipment.
Gross weight
3,05 kg
Availability
NOW AVAILABLE
Quantity in stock
2
cooled Product
No, uncooled product
Packaging per unit
3
Rate of Taxation
7 %
EAN Code
3395321046644
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
18061030
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: 53% at least). Cocoa beans, sugar, emulsifier: SOY LECITHIN. Store dry, cool and protected from the sun at +16°C to +18°C. For praline fillings and fillings, not suitable for coatings. Preparation instructions: Melt the chocolate coating over a period of 12 hours: This is crucial to ensure that 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.
Nutritional table (12086)
per 100g / 100ml
Calorific value
2110 kJ / 506 kcal
fat
31,2 g
saturated fatty acids
18,7 g
carbohydrates
48,5 g
of which sugars
28,1 g
protein
7,7 g
salt
0,03 g
Traces: Gluten
Traces: Eggs
Traces: Milk
Soybeans
