Bahibe 46% milk chocolate Single Origin Grand Cru Dominican Republic beans 3 kg
€119.90
Tax included
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.
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
