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Hukambi 53% milk chocolate Single Origin Grand Cru Brazil beans 3 kg
025.49787
3395328745939
Hukambi 53% milk chocolate beans, Single Origin Grand Cru Brazil.
Pure cocoa butter
Cocoa intensity and biscuity notes.
Valrhona presents Hukambi 53%, the first shaded couverture chocolate. Discover the chocolate freed from the established codes of gastronomy which intrigues by the light of its gluttony and fascinates by the power of its cocoa from Brazil.
Cocoa from Brazil combined with French milk and vanilla from Madagascar gives this chocolate a cocoa power that blends with the sweetness of milk. This slightly sweet and bitter chocolate offers surprising fruity and biscuity notes.
The surprising marriage of cocoa, bitter and slightly biscuity notes of Hukambi invites us to discover the mysteries of the fauna and flora living in the shade of the thousand-year-old forest of Brazil.
Pure cocoa butter
Cocoa intensity and biscuity notes.
Valrhona presents Hukambi 53%, the first shaded couverture chocolate. Discover the chocolate freed from the established codes of gastronomy which intrigues by the light of its gluttony and fascinates by the power of its cocoa from Brazil.
Cocoa from Brazil combined with French milk and vanilla from Madagascar gives this chocolate a cocoa power that blends with the sweetness of milk. This slightly sweet and bitter chocolate offers surprising fruity and biscuity notes.
The surprising marriage of cocoa, bitter and slightly biscuity notes of Hukambi invites us to discover the mysteries of the fauna and flora living in the shade of the thousand-year-old forest of Brazil.
Hukambi 53% milk chocolate Single Origin Grand Cru Brazil beans 3 kg -
Average rating: 10 -
Best rating: 10 -
Number of reviews: 2
More info
Applications:
- Ganache chocolate: optimal
- Coating: yes
- Molding: yes
- Ganache patisserie: optimal
- Mousse: optimal
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: yes
- Decoration: yes
- Glaze: yes
- Cream: optimal
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: cocoa beans from Brazil, brown sugar, cocoa butter, whole milk powder (France), vanilla from Madagascar.
May contains traces of nuts, egg proteins, gluten and peanut.
Composition: sugar 33% - milk % - fat 45%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
- Ganache chocolate: optimal
- Coating: yes
- Molding: yes
- Ganache patisserie: optimal
- Mousse: optimal
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: yes
- Decoration: yes
- Glaze: yes
- Cream: optimal
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: cocoa beans from Brazil, brown sugar, cocoa butter, whole milk powder (France), vanilla from Madagascar.
May contains traces of nuts, egg proteins, gluten and peanut.
Composition: sugar 33% - milk % - fat 45%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
Avis
 |
Excellent |
| Marie-Élodie M. le 28/09/2023 | Le meilleur chocolat au lait valrhona. |
|
super chocolat |
| Mathieu R. le 31/10/2023 | Je n'ai pas encore goûté et utilisé le chocolat |
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Délais de livraison
| Transporteur | Information | Prix | Livraison |
|---|---|---|---|
|
Pick-up at Labo&Gato Marseille - 21 rue de la République - 13002 Marseille | Gratuit ! |
