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Bahibe 46% milk chocolate Single Origin Grand Cru Dominican Republic beans 500 g
000.025005
3333330250058
Bahibe 46% milk chocolate beans, Single Origin Grand Cru Dominican Republic.
Pure cocoa butter
Cocoa intensity and Milky.
Nestled in the heart of the Caribbean, the island of Hispaniola, with its craggy topography and romantic yet often storm-battered coastline, has a long history of cocoa production.
Bahibe, with its high cocoa content, offers a balance between the sweetness of milk and the intensity of cocoa notes, with an overall hint of nuts enhanced by a fruity acidity and a slightly bitter flavor.
Repackaging by Labo&Gato.
Pure cocoa butter
Cocoa intensity and Milky.
Nestled in the heart of the Caribbean, the island of Hispaniola, with its craggy topography and romantic yet often storm-battered coastline, has a long history of cocoa production.
Bahibe, with its high cocoa content, offers a balance between the sweetness of milk and the intensity of cocoa notes, with an overall hint of nuts enhanced by a fruity acidity and a slightly bitter flavor.
Repackaging by Labo&Gato.
Bahibe 46% milk chocolate Single Origin Grand Cru Dominican Republic beans 500 g -
Average rating: 9 -
Best rating: 10 -
Number of reviews: 13
More info
Applications:
- Ganache chocolate: yes
- Coating: no
- 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 (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 butter, cocoa beans from Dominican Republic, whole milk powder, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, egg proteins, gluten and peanut.
Composition: sugar 30% - milk 23% - 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: no
- 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 (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 butter, cocoa beans from Dominican Republic, whole milk powder, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, egg proteins, gluten and peanut.
Composition: sugar 30% - milk 23% - fat 43%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
Avis
 |
Excellent |
| Rose-Marie D. le 20/10/2022 | Chocolat au lait plus chocolaté que les autres |
|
excellent |
| Catherine U. le 02/12/2019 | Une référence sûre c'est du Valrhona. Chocolat très haut de gamme |
|
rapide et conforme |
| Jean-Baptiste G. le 06/12/2019 | Envoi très rapide et article conforme à la description, je recommande. |
|
Mon chouchou |
| Manuella Y. le 02/11/2022 | Chocolat que j'aime beaucoup et que j'aime beaucoup associer. |
|
pas encore testé |
| Anne B. le 27/11/2017 | pas de commentaire |
|
|
| Catherine P. le 11/03/2017 | |
|
très bon état |
| Evelyne D. le 21/12/2019 | L'article est arrivé à temps et en très bon état |
 |
Chocolat fondu |
| Sylvie A. le 24/07/2024 | Quel dommage ! J’ai reçu ma dernière commande dégradée sur le plan de la qualité. Les pastilles de chocolat étaient toutes agglomérées et déformées. Le colis a du séjourner dans des camions en plein soleil… |
|
A |
| Melody B. le 08/12/2022 | valeur sur |
|
Douceur |
| Manuella Y. le 11/03/2022 | j'adore utilisé ce chocolat dans mes réalisations il se marie avec des saveurs très sympathique et j'aime beaucoup le poids du packaging, juste 500 gr |
|
TB |
| Marion F. le 13/01/2021 | pas encore testé mais valhrona est une valeur sûre |
|
saveur,emballage intact |
| Suzanne B. le 04/05/2017 | très bon |
|
Bon |
| Marine j. le 02/11/2021 | Pour faire des tablettes maison |
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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 ! |
