Equatoriale Noire 55% dark chocolate Professional Signature beans 1 kg

Applications: - Ganache chocolate: yes - Coating: optimal - 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: May contains traces of nuts, milk and egg proteins and peanut. Composition: sugar 43% - fat 38% Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C