A blend of two Forastero cocoa bean varieties from Africa and a high 85% cocoa content give Abiano a pronounced bitterness due to the strength of the tannins. The couverture is part of Valrhona`s Grand Cru selection.
Additional information about the product
Designation
Valrhona Abinao, dark couverture as callets, 85% cocoa from Africa
VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Dark chocolate cough recalls, cocoa at least 85%. Cocoa beans, sugar, cocoa butter, emulsifier: SOY LECITHIN, natural vanilla extract. Melt the couverture over a period of 12 hours: this is crucial to ensure a perfect melt of the cocoa butter. Warm the couverture to + 55 ° C / + 58 ° C. Put some warm couverture back on reserve. Then allow the required amount to cool down to + 28 ° C / + 29 ° C with regular stirring. Then increase the temperature to + 31 ° C / + 32 ° C again; by adding - warm couverture with a temperature of + 55 ° C / + 58 ° C. - heat the mass in a water bath. - heat the mass 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 mass regularly to ensure that the temperature (and thus the crystallization) remains uniform. Store dry and cool at + 16 ° C to + 18 ° C.
Nutritional table (14673)
per 100g / 100ml
Calorific value
2432 kJ / 588 kcal
fat
48 g
saturated fatty acids
29 g
carbohydrates
20 g
of which sugars
15 g
protein
11 g
salt
0,01 g
Allergy Advice about the product (contain allergens) (14673) Traces: Gluten Traces: Eggs Traces: Milk Traces: Nuts Soybeans
