Strawberry Inspiration fruit couverture beans 200 g

Valrhona

Valrhona

000.025068

3333330250683

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Fruit couverture chocolate, Strawberry Inspiration by Valrhona.
Speciality made with strawberry powder and cocoa butter.
Notes of strawberry confit

Valrhona is opening up a new creative universe to artisans through groundbreaking Fruit Couvertures. With this new range, Valrhona brings together the natural colors and intense flavors of fruit and nuts with the unique texture of chocolate.

Strawberry Inspiration is the last ever creation from Inspiration, an all-new range of fruit and nut couverture chocolates.

It has been made to enhance the ways we can use nuts in chocolate, pastries and ice cream and is aimed at professionals looking for the extra special je ne sais quoi that will make them stand out. Strawberry Inspiration combines the intense, gourmet flavor of strawberry confit with the unique texture of chocolate.

The pure, intense taste of this strawberry couverture blends particurlarly well with coconut, lemon, anise, cilantro, mint, vanilla, nougat, orange blossom, verbena, white jasmin tea...

More details

Strawberry Inspiration fruit couverture beans 200 g - Average rating: 10 - Best rating: 10 - Number of reviews: 2

8,70 €

More info

Applications:
- Ganache chocolate: yes
- Coating: yes
- Molding: optimal
- Ganache patisserie: yes
- Mousse: yes
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: possible
- Decoration: possible
- Glaze: yes
- Cream: yes

Tempering gragh: Melting T1 (45/48°C or 113/118°F) -> Crystallisation T2 (26/27°C or 79/81°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: sugar, cocoa butter 37.9%, strawberry powder 14.2%, dehydrated glucose syrup, emulsifier (soya lecithin).
May contains traces of nuts, milk proteins and gluten.

Composition: sugar 39.5% - fat 37.9%

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

Avis

Lucille K. le 09/11/2017 Top
Excellent !
Céline D. le 18/02/2018 Ganache réalisée facilement, très bon goût de fraise, miam !

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