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
Designation
Valrhona Extra Noir, dark couverture as callets, 53% cocoa
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.
Allergy Advice about the product (contain allergens) (12086) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
