Fruit couverture chocolate, Passionfruit Inspiration by Valrhona.
Speciality made with passionfruit powder and cocoa butter.
Notes of tangy passionfruit
Valrhona is opening up a new creative universe to artisans through groundbreaking Fruit Couvertures. With this new range, Valrhona brings together the natural colors and intense flavors of fruit and nuts with the unique texture of chocolate.
Passionfruit Inspiration is the last ever creation from Inspiration, an all-new range of fruit and nut couverture chocolates.
It has been made to enhance the ways we can use nuts in chocolate, pastries and ice cream and is aimed at professionals looking for the extra special je ne sais quoi that will make them stand out. With its fruit couvertures, Valrhona is opening up new creative possibilities for each and every artisan who wants to stand out from the crowd. Passionfruit Inspiration combines the intense, gourmet flavor of tangy passionfruit with the unique texture of chocolate.
The pure, intense taste of this passionfruit couverture blends particurlarly well with almond, exotic fruits, hazelnut, pecan, mint, safranette, sichuan pepper, vanilla, almond paste, milk chocolate, praliné...
Applications:
- Ganache chocolate: yes
- Coating: yes
- Molding: optimal
- Ganache patisserie: yes
- Mousse: yes
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: possible
- Decoration: possible
- Glaze: yes
- Cream: yes
Tempering gragh: Melting T1 (45/48°C or 113/118°F) -> Crystallisation T2 (26/27°C or 79/81°F) -> Working T3 (30/31°C or 86/88°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 32.9%, dehydrated passionfruit juice 17,3%, emulsifier (soya lecithin).
May contains traces of nuts, milk proteins and gluten.
Composition: sugar 49.3% - fat 32.9%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
