Hukambi 53% milk chocolate Single Origin Grand Cru Brazil beans 3 kg

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