Alpaco 66% dark chocolate Single Origin Grand Cru Equador beans 3 kg





Alpaco 66% dark chocolate beans, Single Origin Grand Cru Ecuador.
Pure cocoa butter
Floral and Oaky.

The majority of the cocoa used for Alpaco comes from the Ecuadorian Arriba bean. It combines strength and sophistication, and offers delicate floral aromas of jasmine and orange blossom, intimately and intricately intertwined with deep cocoa notes.

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Alpaco 66% dark chocolate Single Origin Grand Cru Equador beans 3 kg - Average rating: 9 - Best rating: 10 - Number of reviews: 11

71,00 €

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.

Ingredients: cocoa beans from Ecuador, sugar, cocoa butter, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, milk and egg proteins, gluten and peanut.

Composition: sugar 33% - fat 40%

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


Celine L. le 26/03/2019 super chocolat il y a plus qu'à faire les gateaux
Très bon produit pour moulage chocolat
Jean-François M. le 21/11/2016 Très bon produit pour moulage chocolat
alpaco 66%
Reguia s. le 18/02/2021 pas encore essayer
Christian C. le 27/02/2020 bien
claudy p. le 24/10/2022 ras
je recommande
Valérie B. le 01/11/2018 !
Christiane M. le 03/10/2021 je ne peux pas dire que je sois contente je n'ai meme pas reçu le chocolat et j'ai du me débrouiller en achetant du chocolat en tablette non pas contente du tout
alpaco valrhona
Christian C. le 21/02/2019 bien
chocolat alpaco
Regine B. le 21/02/2018 A découvrir
Très bon et parfait en pâtisserie
Carole M. le 31/12/2020 fond très bien, goût assez intense mais pas trop, parfait !
Sabrina T. le 19/03/2019 Ras

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