Valrhona Coeur de Guanaja, couverture as callets, 80% cocoa, low in cocoa butter

Valrhona Coeur de Guanaja, couverture as callets, 80% cocoa, low in cocoa butter

14745

3 kg

bag

Last date of minimum durability: 28.2.2025    Up to Ø 512 days from date of shipment.  

3,04 kg

NOW AVAILABLE

5

No, uncooled product

3

7 %

3395320063604

No

18062010

Valrhona, 14, Avenue du President Roosevelt, 26600 Tain L`Hermitage, Frankreich.

Frankreich | FR

Dark chocolate; Cocoa: 80% at least. Cocoa beans, sugar, 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, cool and protected from the sun at + 16 ° C / + 18 ° C.

per 100g / 100ml

2211 kJ / 533 kcal

38 g

23 g

26 g

13 g

14 g

0,1 g