Kalingo 65% dark chocolate Single Origin Grand Cru Grenada beans 3 kg
€114.90
Tax included
Kalingo 65% dark chocolate beans, Single Origin Grand Cru Grenada.
Pure cocoa butter
Refreshing and Spicy.
Kalingo reveals the intense freshness of its delicate aromas. The balance of the chocolate note is delicately enhanced by a touch of peppermint.
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 Grenada, sugar, cocoa butter, emulsifier (soya lecithin), vanilla.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 34% - fat 39%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
