Amatika 46% vegan chocolate blocks 3 kg

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 (40/45°C or 104/113°F) -> Crystallisation T2 (27/28°C or 81/82°F) -> Working T3 (30/31°C or 86/88°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: Madagascar cocoa beans, sugar, cocoa butter, powderalmonds 16.1%, emulsifier (sunflower lecithin), extractnatural vanilla. Composition: sugar 39% - fat 43% Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C