No products
To be determined
Shipping
0,00 €
Total
Product successfully added to your shopping cart
Quantity
Total
There are 0 items in your cart. There is 1 item in your cart.
Total products
-
Worldwide delivery - Secure payment -
Worldwide delivery - Secure payment -
-
Worldwide delivery - Secure payment
New
Reduced price!
View larger
View larger
Amatika 46% vegan chocolate blocks 3 kg
025.28074
2000000044200
Amatika 46% vegan chocolate blocks (3 x 1 kg).
Roasted and Cacaotey.
Amatika 46%, the first Vegan Grand Cru Valrhona, the sweetness of milk chocolate in a vegetable version. Made from almond and pure cocoa from Madagascar.
The soft texture of Amatika reveals notes of cocoa, toasted almonds and a hint of acidity, which invite a gourmet break in the peaceful atmosphere of a Malagasy garden.
Roasted and Cacaotey.
Amatika 46%, the first Vegan Grand Cru Valrhona, the sweetness of milk chocolate in a vegetable version. Made from almond and pure cocoa from Madagascar.
The soft texture of Amatika reveals notes of cocoa, toasted almonds and a hint of acidity, which invite a gourmet break in the peaceful atmosphere of a Malagasy garden.
More info
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
- 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
