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Very fruity, mild and very pleasant acidity. With 68% cocoa content, the Nyangbo offers a graceful taste and a gentle, flattering cocoa note. The couverture is too fine for mousse, too good for coatings and irrelevant in the sauce. Give this chocolate the main role in your dessert. This couverture from Valrhona belongs to the Grand Cru de Terroir, ie only cocoa beans from a certain region are used. In this case it is Ghana.
Additional information about the product
Designation
Valrhona Nyangbo - Grand Cru, dark couverture as callets, 68% cocoa from Ghana
VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Dark chocolate couverture; Cocoa: 68% at least. Cocoa beans from Ghana, sugar, cocoa butter, emulsifier: soya 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 to + 18 ° C.
Nutritional table (15105)
per 100g / 100ml
Calorific value
2282 kJ / 549 kcal
fat
37 g
saturated fatty acids
22 g
carbohydrates
37 g
of which sugars
22 g
protein
8,8 g
salt
0,02 g
Allergy Advice about the product (contain allergens) (15105) Traces: Gluten Traces: Eggs Traces: Milk Traces: Nuts Soybeans
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