Valrhona Caramelia, caramel-whole milk couverture as callets, 36% cocoa

Valrhona Caramelia, caramel-whole milk couverture as callets, 36% cocoa

15120

3 kg

bag

Up to Ø 319 days from date of shipment.  

3,10 kg

NOW AVAILABLE

38

No, uncooled product

3

7 %

3395321070984

No

18062010

VALRHONA SA, Zone Artisanale B.P.40, 26600 TAIN L HERMITAGE, Frankreich.

Frankreich | FR

Milk chocolate couverture, cocoa: 36% at least. Sugar, cocoa butter, caramel (skimmed milk, whey, sugar, butter, flavor), whole milk powder, cocoa beans, emulsifier: soya lecithin. 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 + 45 ° C / + 48 ° C. Put some warm couverture back on reserve. Allow the required amount to cool down to + 27 ° C / + 28 ° C with regular stirring. Then increase the temperature to + 29 ° C / + 30 ° C by adding - warm couverture with a temperature of + 45 ° C / + 48 ° 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 + 29 ° C / + 30 ° C and stir the mass regularly to ensure that the temperature (and thus the crystallization) remains uniform. Store dry and cool at + 16 ° C - + 18 ° C.
Properties: protein from animal milk.

per 100g / 100ml

2390 kJ / 574 kcal

38 g

23 g

50 g

49 g

7,4 g

0,42 g