Nyangbo 68% dark chocolate Single Origin Grand Cru Ghana shavings 250 g
4 Products
€13.90
Tax included
Ideal for making pastry creations such as verrines,
mousses, tiramisus but also excellent 68% hot
chocolates. Nyangbo can be used as a topping,
decoration, layer or in a cold or hot appliance.
Applications:
- Candy ganache: yes
- Coating: yes
- Molding: yes
- Pastry ganache: yes
- Mousse: yes
- Sauce: yes
- Ice creams and sorbets: yes
- Chocolate drink: yes
- Decor: yes
- Topping: yes
- Crémeux: yes
Tempering curve: Cast iron T1 (55/58°C) -> Crystallization T2 (28/29°C) -> Work T3 (31/32°C)
Tempering technique (by the Ecole du Grand Chocolat):
1 - Ideally melt the couvertures for 12 hours, to ensure perfect melting of the cocoa butter (use of a chocolate melter or soaker).
2 - Check and confirm the melting temperature T1.
3 - Temper a desired quantity of blanket, taking care to always keep a quantity of warm blanket at T1.
4 - Stir the mass regularly and confirm the T2 crystallization temperatures.
5 - Stop cooling and immediately return to temperature T3 by:
- an addition of warm blanket to T1
- a hot bain-marie
- a microwave oven (400/500 W max, so as not to burn)
6 - Confirm the T3 working temperatures and stir the mass regularly to maintain homogeneous crystallization and temperature.
Ingredient: cocoa beans from Ghana, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
Possible presence of nuts, milk and egg proteins, gluten and peanuts.
Composition: sugar 31% - M.F. 41%
Nutritional values ??(per 100 g):
Energy (kJ/kcal): 2345 / 565
Fat (g): 40.50
of which saturated fatty acids (g): 24.40
Carbohydrates (g): 35.60
of which sugars (g): 32.20
Protein (g): 8.28
Salt (g): 0.01
Conservation: To best respect the qualities of a Grand Chocolat, it is important to store it in a dry place, protected from air and light, between 10 and 16°C.
