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Tulakalum 75% dark chocolate Single Origin Grand Cru Belize bar 70 g

Brand : Valrhona

Reference: 025.31462

Code barre: 3395328354056

Tulakalum 75% dark chocolate beans, Single Origin Grand Cru Belize.
Pure cocoa butter
Tart, Bitter and Ripe Fruit.

At first, the sharp tartness blends with the sweetness of the spices. Bitter, with only a hint of sweetness, Tulakalum surprises with sumptuous ripe fruit notes.

Tulakalum means “together” in Mayan dialect, and it was only thanks to collaborative efforts between our partner-producer Maya Mountain and our sourcing team that we were able to relaunch this exceptionally rare Belizean cocoa variety.

Our flavor experts got to work so that you could enjoy this chocolate just as nature intended it. Because this was our aim, Tulakalum has a cocoa content of 75% and does not contain any soya lecithin. Its high fat content comes from its cocoa and offers an ideal texture for all kinds of pastry-making and chocolatier’s applications, including coating.

Our desire is to offer you the best of Belizean cocoa in a chocolate with a high cocoa content and a unique sensory profile.

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Tulakalum 75% dark chocolate Single Origin Grand Cru Belize bar 70 g - Average rating: 10 - Best rating: 10 - Number of reviews: 2

6,90 €tax incl.

6,54 €tax excl.

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Applications:
- Ganache chocolate: yes
- Coating: yes
- Molding: yes
- Ganache patisserie: yes
- Mousse: yes
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: yes
- Decoration: yes
- Glaze: yes
- Cream: yes

Tempering gragh: Melting T1 (55/58°C or 131/136°F) -> Crystallisation T2 (28/29°C or 82/84°F) -> Working T3 (31/32°C or 88/90°F)

Tempering technique (by l'Ecole du Grand Chocolat):
1 - Melt the couverture for 12 hours in order to ensure that the cocoa butter is properly melted.
2 - Check that the temperature is T1.
3 - Temper the required amount of couverture, making sure that you always have some warm couverture in reserve.
4 - Stir regularly and check that it is at setting temperature T2.
5 - Stop cooling the mass and immediately raise the temperature to T3 by:
- adding warm couverture at T1
- warming it in a bain-marie
- warming it in a microwave oven (400/500 W max, so as not to burn it)
6 - Check that the couverture is at working temperature T3 and stir regularly to ensure that the temperature, and thus setting, is evenly distributed.

Ingredients: cocoa beans from Belize, brown sugar, cocoa butter, vanilla.
May contains traces of nuts, milk and egg proteins, gluten and peanut.

Composition: sugar 24% - fat 44%

Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C