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Bitter Lactée 39% milk chocolate Blended Origins Grand Cru blocks 3 kg
025.6591
3395321065911
Bitter Lactée 39% milk chocolate blocks (3 x 1 kg), Blended Origins Grand Cru.
Pure cocoa butter
Caramel and Chocolatey.
With a subtle touch of biscuity caramel over a powerful dairy taste, Bitter Lactée gradually reveals some intense chocolate aromas overlaid with a delicate bitterness.
Pure cocoa butter
Caramel and Chocolatey.
With a subtle touch of biscuity caramel over a powerful dairy taste, Bitter Lactée gradually reveals some intense chocolate aromas overlaid with a delicate bitterness.
More info
Applications:
- Ganache chocolate: yes
- Coating: optimal
- 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:
May contains traces of nuts, egg proteins and peanut.
Composition: sugar 42% - milk 18% - fat 38%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
- Ganache chocolate: yes
- Coating: optimal
- 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:
May contains traces of nuts, egg proteins and peanut.
Composition: sugar 42% - milk 18% - fat 38%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
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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 ! |
