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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
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