Nut couverture chocolate, Almond Inspiration by Valrhona.
Speciality made with ground almonds and cocoa butter.
Fresh almond
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.
Almond Inspiration is the first 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. Almond Inspiration gives them the pure, natural flavor of almonds combined with the unique texture of chocolate.
It is similar in color to green almonds and can be used just like a couverture chocolate in molds, mousses, cream mixes, ganaches, ice creams, sorbets and even as a coating. The pure, intense taste of this almond couverture with honey notes blends particurlarly well with sel de Guerande, citrus fruits such as kumquat, forest fruits such as redcurrants, tirphal pepper and even ginger or lemongrass.
Applications:
- Ganache chocolate: yes
- Coating: yes
- Molding: yes
- 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, ground almonds 30,6%, cocoa butter 30,5%, emulsifier (soya lecithin).
May contains traces of milk proteins and gluten.
Composition: sugar 40% - fat 42%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
