Taïnori 64% dark chocolate Single Origin Grand Cru Dominican Republic beans 3 kg
1 Product
€114.90
Tax included
Taïnori 64% dark chocolate beans, Single Origin Grand Cru Dominican Republic.
Pure cocoa butter
Fruity and Intense.
From the ancient plantations of the Dominican Republic, Taïnori progressively reveals fresh yellow fruits aromas followed by notes of roasted dried fruits reminiscent of freshly baked bread.
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 (55/58°C or 131/136°F) -> Crystallisation T2 (28/29°C or 82/84°F) -> Working T3 (31/32°C or 88/90°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 Dominican Republic, sugar, cocoa butter, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 35% - fat 39%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
