OPALYS - The white chocolate with 33% cocoa butter is slightly sweetened, offers a balanced taste of whole milk and natural vanilla. This couverture with a light, clear, extraordinary white is particularly suitable for pouring hollow bodies or as a chocolate coating. From chocolate candy to individual desserts, Opalys is the ideal basis for creations by confectioners and chefs.
Additional information about the product
Designation
Valrhona Opalys, white couverture, callets, 33% cocoa butter
Chocolaterie Valrhona, Zone Artisanale B.P.40, 26600 Tain L`Hermitage, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
White chocolate couverture, 33% cocoa at least. Cocoa butter, whole milk powder, sugar, 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 + 45 ° C / + 48 ° C. Put some warm couverture back on reserve. Allow the required amount to cool down to + 26 ° C / + 27 ° C with regular stirring. Then increase the temperature to + 28 ° C / + 29 ° 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 + 28 ° C / + 29 ° C and stir the mass regularly to ensure that the temperature (and therefore the crystallization) remains uniform. Cool (+ 16 ° C - + 18 ° C) and store in a dry place. Properties: protein from animal milk.
Allergy Advice about the product (contain allergens) (15555) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
