- Ganache chocolate: yes
- Coating: optimal
- Molding: optimal
- Ganache patisserie: yes
- Mousse: optimal
- Sauce: yes
- Ice cream and sorbets: optimal
- Chocolat drink: possible
- Decoration: yes
- 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 34.4%, maltodextrins, yuzu juice 2.4%, emulsifier (soya lecithin).
May contains traces of nuts, milk proteins and gluten.
Composition: sugar 55.0% - fat 38.0%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C