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Araguani 72% dark chocolate Single Origin Grand Cru Venezuela beans 200 g

Valrhona

Valrhona

000.025038

3333330250386

Volume discounts

Quantity Discount You Save
2 5% Up to 0,84 €
3 10% Up to 2,54 €
Araguani 72% dark chocolate beans, Single Origin Grand Cru Venezuela.
Pure cocoa butter
Chocolatey and Full-bodied.

In Venezuela, the birthplace of cocoa, Valrhona has selected and combined several cocoas with rare aromatic power, born from the contrasting lands between the Caribbean coast and the Andes mountain range.
From its strikingly bitter essence, Araguani offers a rich and complex aromatic profile featuring warm notes (raisins, chestnuts) and notes of licorice.

Repackaging by Labo&Gato.

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Araguani 72% dark chocolate Single Origin Grand Cru Venezuela beans 200 g - Average rating: 8 - Best rating: 10 - Number of reviews: 2

8,45 €

More info

Applications:
- Ganache chocolate: yes
- Coating: yes
- Molding: possible
- 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 Venezuela, brown sugar, cocoa butter, emulsifier (soya lecithin), vanilla.
May contains traces of nuts, milk and egg proteins, gluten and peanut.

Composition: sugar 27% - fat 44%

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

Avis

Araguani chocolat noir
Martine P. le 07/02/2020 Même si je sais que le chocolat ne se périme pas , j'ai été déçue de voir que la DLUO est si proche , en effet elle est au 06/20 .....plutôt étonnant !!!
Louise c. le 30/03/2017 tres bien

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