Nyangbo 68% dark chocolate Single Origin Grand Cru Ghana beans 200 g





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Nyangbo 68% dark chocolate beans, Single Origin Grand Cru Ghana.
Pure cocoa butter
Chocolatey and Roasted.

Slightly acid, allowing round, warm, intensely chocolate notes to develop, followed by an impression of soft and spicy notes. Its character is endorsed by a delicate bitter presence.

Repackaging by Labo&Gato.

More details

Nyangbo 68% dark chocolate Single Origin Grand Cru Ghana beans 200 g - Average rating: 10 - Best rating: 10 - Number of reviews: 1

7,45 €

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

Composition: sugar 31% - fat 41%

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


conforme à mes attentes
Marjorie T. le 22/04/2020 RAS

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