Valrhona Macae - Grand Cru, dark couverture as callets, 62% cocoa from Brazil

Valrhona Macae - Grand Cru, dark couverture as callets, 62% cocoa from Brazil

15104

3 kg

bag

Last date of minimum durability: 31.5.2025    Up to Ø 464 days from date of shipment.  

3,05 kg

NOW AVAILABLE

5

No, uncooled product

3

7 %

3395321062217

No

18063290

VALRHONA SA, 14 AVENUE DU PRESIDENT ROOSEVELT, 07301 TAIN L HERMITAGE, Frankreich.

Frankreich | FR

Dark chocolate couverture only from Brazil Cocoa: 62% at least, only pure cocoa butter. Cocoa beans from Brazil, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla extract. Preparation Note: 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 at + 14 ° C / + 18 ° C.

per 100g / 100ml

2349 kJ / 565 kcal

39 g

19 g

41 g

37 g

7,4 g

0,03 g