Illanka 63% dark chocolate Single Origin Grand Cru Peru beans 3 kg
4 Products
€134.90
Tax included
Illanka 63% dark chocolate beans, Single Origin Grand Cru Peru.
Pure cocoa butter
Fruity and Creamy.
From the majestic tropical forests of Northern Peru, Valrhona brings you Illanka 63%. Made from Gran Blanco beans, rare white cocoa beans found in the Piura region of Peru, this distinctive chocolate delivers exceptional creaminess with strong tang and complex notes of sun-ripened blackberries, blueberries and black grapes. Anchored by robust chocolate strength with hints of roasted peanuts, Illanka 63% is an experience in possibilities, a chocolate that invites the palate on a journey of delicious discoveries.
Applications:
- Ganache chocolate: yes
- Coating: no
- Molding: no
- 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 Peru, sugar, cocoa butter, emulsifier (soya lecithin), vanilla.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 36% - fat 37%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
