Xocoline Noire 65% sugar free dark chocolate Gourmet Creation blocks 3 kg View larger

Xocoline Noire 65% sugar free dark chocolate Gourmet Creation blocks 3 kg





Volume discounts

Quantity Discount You Save
2 5% Up to 7,95 €
3 10% Up to 23,85 €
Xocoline Noire 65% sugar free dark chocolate blocks (3 x 1 kg), Gourmet Creation.
Pure cocoa butter
The pleasure of a Valrhona dark chocolate with no added sugar.

Slightly tart, fruity accents blend with toasty aromas give voice to a soft subtly woody bitterness.

More details

79,50 €

More info

- 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.

May contains traces of nuts, milk and egg proteins and gluten.

Composition: maltitol 34% - fat 42%

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

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