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Amatika Blanche 35% vegan white chocolate beans 3 kg
025.43096
3395328905371
Vegan white chocolate Amatika Blanche 35% cocoa.
Notes of dried fruits and light almond.
Valrhona is rethinking the codes of indulgence by creating the first 35% vegetable white couverture.
In line with Amatika 46%, the first pure plant couverture from Madagascar, launched in 2021 by Valrhona, Amatika Blanche 35% completes the vegan offer. This is the first vegetable white couverture with a taste, color and technicality comparable to white chocolate. Its lactose-free composition makes it possible to create recipes that are suitable for many diets, including people with allergies or intolerance who can rediscover the pleasure of eating a pastry. Amatika Blanche can be used for making creams and ganaches, but it also lends itself to many applications such as molding, bars or even ice cream, making it easy to create vegetable creations.
Notes of dried fruits and light almond.
Valrhona is rethinking the codes of indulgence by creating the first 35% vegetable white couverture.
In line with Amatika 46%, the first pure plant couverture from Madagascar, launched in 2021 by Valrhona, Amatika Blanche 35% completes the vegan offer. This is the first vegetable white couverture with a taste, color and technicality comparable to white chocolate. Its lactose-free composition makes it possible to create recipes that are suitable for many diets, including people with allergies or intolerance who can rediscover the pleasure of eating a pastry. Amatika Blanche can be used for making creams and ganaches, but it also lends itself to many applications such as molding, bars or even ice cream, making it easy to create vegetable creations.
More info
Applications:
- Ganache chocolate: yes
- Coating: yes
- 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 (40/45°C or 104/113°F) -> Crystallisation T2 (27/28°C or 81/82°F) -> Working T3 (29/30°C or 85/86°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 35.8%, de-oiled ALMONDS powder 21.8%, emulsifier: sunflower lecithin, natural vanilla extract.
Composition: sugar 43% - fat 41%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
- Ganache chocolate: yes
- Coating: yes
- 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 (40/45°C or 104/113°F) -> Crystallisation T2 (27/28°C or 81/82°F) -> Working T3 (29/30°C or 85/86°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 35.8%, de-oiled ALMONDS powder 21.8%, emulsifier: sunflower lecithin, natural vanilla extract.
Composition: sugar 43% - fat 41%
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 |
|---|---|---|---|
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Pick-up at Labo&Gato Marseille - 21 rue de la République - 13002 Marseille | Gratuit ! |
