Kidavoa 50% milk chocolate Double Fermentation Single Origin Madagascar beans 3 kg

Applications:
- Ganache chocolate: yes
- Coating: no
- Molding: yes
- Ganache patisserie: possible
- Mousse: yes
- Sauce: possible
- Ice cream and sorbets: possible
- Chocolat drink: possible
- Decoration: yes
- Glaze: possible
- Cream: possible

Tempering gragh: Melting T1 (45/48°C or 113/118°F) -> Crystallisation T2 (27/28°C or 81/82°F) -> Working T3 (29/30°C or 84/86°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 beans from Madagascar fermented in the presence of fruits (banana), cocoa butter, whole milk powder, emulsifier (soya lecithin).
May contains traces of nuts, egg proteins, gluten and peanut.

Composition: sugar % - milk % - fat %

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