Valrhona Extra Noir, dark couverture as callets, 53% cocoa

Valrhona Extra Noir, dark couverture as callets, 53% cocoa

12086

3kg

bag

Last date of minimum durability: 28.09.2026    Up to Ø 376 days from date of shipment.  

3,05 kg

NOW AVAILABLE

4

No, uncooled product

3

7 %

3395321046644

No

18061030

VALRHONA SA, 14 AVENUE DU PRESIDENT ROOSEVELT, 07301 TAIN L HERMITAGE, Frankreich.

Frankreich | FR

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.

per 100g / 100ml

2110 kJ / 506 kcal

31,2 g

18,7 g

48,5 g

28,1 g

7,7 g

0,03 g