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Caraïbe 66% dark chocolate Blended Origins Grand Cru mini-block for baking 250 g

Brand : Valrhona

Reference: 025.9692

Code barre: 3395328117019

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Caraïbe 66% dark chocolate mini-block for baking, Blended Origins Grand Cru.
Pure cocoa butter
Balanced and Velvety.

For generations, cacao trees have been grown in the shade of a banana trees in the Caribbean, on the rich clay loam soils often referred to as "Chocolate lands".
A unique blend of Trinitario beans gives Caraïbe its smooth chocolate and roasted dried fruit notes with a slightly oaky finish.

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Caraïbe 66% dark chocolate Blended Origins Grand Cru mini-block for baking 250 g - Average rating: 10 - Best rating: 10 - Number of reviews: 6

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Caraïbe 66% dark chocolate Blended Origins Grand Cru mini-block for baking 250 g
Caraïbe 66% dark chocolate mini-block for baking, Blended Origins Grand Cru. Pure cocoa butter Balanced and Velvety. For generations, cacao trees have been grown in the shade of a banana trees in the Caribbean, on the rich clay loam soils often referred to as "Chocolate lands". A unique blend of Trinitario beans gives Caraïbe its smooth chocolate and roasted dried fruit notes with a slightly oaky finish.

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8,45 €

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

Composition: sugar 33% - fat 40%

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

Avis

	Très bien
Cassandra p. le 20/12/2018	Ras

	CARAIBE
Nathalie M. le 11/11/2017	RAS

	pas encore utilisé
Béatrice P. le 19/09/2018	pas encore utilisé

	Au top
Naiza B. le 09/08/2017	Livraison vraiment très rapide.

	chocolat 66 %
Anne-Marie G. le 12/05/2018	Excellent produit bonne texture pour la patisserie

	RAS
Gaelle D. le 19/03/2019	toujours de bonne qualité