Valrhona Tanariva - Grand Cru, whole milk couverture as callets, 33% cocoa, from Madagascar

Valrhona Tanariva - Grand Cru, whole milk couverture as callets, 33% cocoa, from Madagascar

12157

3kg

bag

Last date of minimum durability: 28.12.2026    Up to Ø 356 days from date of shipment.  

3,05 kg

NOW AVAILABLE

8

No, uncooled product

3

7 %

3395321046590

No

18061015

Chocolaterie Valrhona, Zone Artisanale B.P.40, 26600 Tain L`Hermitage, Frankreich.

Frankreich | FR

Milk chocolate - couverture calllets, cocoa: 33% at least. sugar, cao butter, WHOLE MILK POWDER, cocoa beans, skimmed MILK POWDER, natural vanilla extract, emulsifier: SOY LECITHIN, natural vanilla flavor; from Madagascar. 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 +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, cool and protected from the sun at +16°C to 18°C.

Properties: Protein from animal milk.

per 100g / 100ml

2360 kJ / 574 kcal

36,3 g

21,7 g

49,9 g

49,4 g

9 g

0,19 g