
Valrhona Coeur de Guanaja, couverture as callets, 80% cocoa, low in cocoa butter
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Coeur de Guanaja is intended for lovers of chocolate power. Valhrona presents the first concentrated chocolate: Coeur de Guanaja 80%. A first class technical solution to increase the chocolate power in your recipes. Advantages of the Coeur de Guanaja 80%: Creation of recipes in which cocoa butter is an obstacle. Better consistency, smoother with certain applications (biscuits, ice cream, souffles with a liquid core.) Because of its concentrated structure, the proportions of the chocolate you usually use must be taken into account. Unsuitable for covering and chocolate molds!
Additional information about the product
Allergy Advice about the product (contain allergens) (14745)
Traces: Gluten
Traces: Eggs
Traces: Milk
Traces: Nuts
Soybeans
Designation
Valrhona Coeur de Guanaja, couverture as callets, 80% cocoa, low in cocoa butter
item number
14745
Content
3 kg
Packaging
bag
Date of minimum durability
Up to Ø 512 days from date of shipment.
Gross weight
3,04 kg
Availability
NOW AVAILABLE
Quantity in stock
6
cooled Product
No, uncooled product
Packaging per unit
3
Rate of Taxation
7 %
EAN Code
3395320063604
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
18062010
Manufacturer (Responsible entrepreneurs)
Valrhona, 14, Avenue du President Roosevelt, 26600 Tain L`Hermitage, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
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.
Nutritional table (14745)
per 100g / 100ml
Calorific value
2211 kJ / 533 kcal
fat
38 g
saturated fatty acids
23 g
carbohydrates
26 g
of which sugars
13 g
protein
14 g
salt
0,1 g
Traces: Gluten
Traces: Eggs
Traces: Milk
Traces: Nuts
Soybeans