Tanariva 33% milk chocolate Single Origin Grand Cru Madagascar beans 3 kg
€109.90
Tax included
Tanariva 33% milk chocolate beans, Single Origin Grand Cru Madagascar.
Pure cocoa butter
Sweet and Caramelized.
On the island of Madagascar are born cocoas of varieties Trinitario and Criollo. The Malagasy producers excel in the art of the beans' fermentation.
Tanariva reveals a balance of acidulated flavours, softened by pronounced milky caramel notes.
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 (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, whole milk powder, cocoa beans from Madagascar, skimmed milk powder, natural vanilla extract, emulsifier (soya lecithin), natural vanilla flavour.
May contains traces of nuts, egg proteins, gluten and peanut.
Composition: sugar 37% - milk 28% - fat 36%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
