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VALRHONA DARK CARAIBE FEVE (66%)

VAL CaraÏbe 66% Fève 1KG
CodeVAL0002C
Specification9 packs * 1 kg / Carton

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Product Details

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Product Feature

Product Superiority

Product Usage Instruction

Brands：VALRHONA
Place of origin：France
Category：Dark chocolate
Specification：9 packs * 1 kg / Carton
Shelf life：420 days
Code：VAL0002C
Storage：In a dry place where temperature is maintened at 16-18°C
VALRHONA
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Since 1922 French chocolate maker Valrhona has been providing chocolatiers and pastry chefs with exceptional products. As it has for the past 100 years, Valrhona continues to dedicate its expertise, high standards and passion to helping culinary professionals push their creative limits and perfect their craftsmanship. The top choice of leading chefs around the world, Valrhona is constantly innovating to offer chefs the widest range of distinctive chocolate and praliné flavor profiles. Valrhona aims to broaden chefs' and consumers' culinary horizons, making every taste an exceptional experience.

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Product Application

Product Feature

Caraibe 66% chooses high-quality cacao beans from Ecuador in South America, Dominica and Jamaica in the Caribbean Sea of Central America, and the Republic of Togo in Africa. A harmonious roast blending of these flavors has made it a classic since 1988.

Product Superiority

Valrhona composes chocolates of inimitable, constant flavor. This is the result of the way they blend luxury cocoas of different varieties and origins. Caraibe 66% features a balanced roasted flavor that is smooth and harmonious, with notes of fruit, nuts and vanilla, complemented by woody highlights.

Product Usage Instruction

-Tempering is a technique that enables the fat in the chocolate to crystallize to a stable, homogenous form and to obtain an end product that is glossy, crisp, and will keep for a long time without blooming.
-While tempering chocolate, keep the temperature in the workspace as stable as possible, between 18℃ to 20℃. Always work on a dry, un-chilled marble slab.
Check that the temperature is T1 to melt the couverture.
Temper the required amount of couverture and make sure that you always have some warm couverture in reserve.
Stir regularly and check that it is crystallization temperature T2.
Stop cooling the couverture and immediately raise the temperature to T3, by adding warm couvertureat T1/warming it in a bain-marie/warming it in a microwave oven (400/500 W max, so as not to burn it).
Check that the couverture is at the working temperature T3 and stir regularly to ensure that the temperature is evenly distributed.
VALRHONA DARK CARAIBE FEVE (66%)

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