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VALRHONA WHITE OPALYS FEVE (33%)

VAL Opalys 33% Fève 3KG
CodeVAL0450
Specification3 packs * 3 kg / Carton

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Product Details

Product Application

Product Feature

Product Superiority

Product Usage Instruction

Brands：VALRHONA
Place of origin：France
Category：White chocolate
Specification：3 packs * 3 kg / Carton
Shelf life：365 days
Code：VAL0450
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

White Opalys Feve 33% offers delicate milk and vanilla flavors, providing a luxurious and unique chocolate experience. Developing this bright white chocolate requires high technical expertise, and Valrhona's precise balance of cocoa butter, sugar and milk achieves such a level of whiteness and delicacy.

Product Superiority

This white chocolate is mildly sweet, with a pure, light color and a velvety texture. It features a unique flavor with subtle sweetness, revealing harmonious aromas of fresh milk and rich vanilla.

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 WHITE OPALYS FEVE (33%)

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