JIVARA LACTEE - The Grand Cru milk chocolate made from Forasteros cocoa beans. Its distinctive flavor and cocoa notes, with a creamy tones, are harmonious with final notes of vanilla and malt. Suitable for all pastry applications. Callets resemble small chocolate drops and are ideal when only a small amount of chocolate needs to be melted, as they are easy to portion.
Additional information about the product
Designation
Valrhona Jivara Lactee Grand Cru, whole milk couverture as callets, 40% cocoa
item number
12152
Content
3kg
Packaging
bag
Date of minimum durability
Last date of minimum durability: 28.05.2026 Up to Ø 331 days from date of shipment.
VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Milk chocolate cocoa: 40% at least. Cocoa butter, whole MILK powder, sugar, cocoa beans, brown sugar, natural vanilla extract, emulsifier: SOY lecithin, BARLEY malt extract. Melt the couverture over a period of 12 hours: This is crucial to ensure the cocoa butter melts perfectly. Heat the couverture to +45°C / +48°C. Put some warm couverture back in reserve. Then allow the required amount to cool down to +27°C / +28°C while stirring regularly. Then increase the temperature again to +29°C / +30°C by adding - warm couverture at a temperature of +45°C / +48°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 +29°C / +30°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.
Properties: Protein from animal milk, sugar from animal milk.
Nutritional table (12152)
per 100g / 100ml
Calorific value
2436 kJ / 586 kcal
fat
41 g
saturated fatty acids
25 g
carbohydrates
47 g
of which sugars
45 g
protein
7,3 g
salt
0,17 g
Allergy Advice about the product (contain allergens) (12152) Gluten:Gerste Traces: Eggs Milk Traces: Nuts Soybeans
