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VALRHONA DARK KALINGO FEVE (65%)

VAL Kalingo 65% Fève 3KG
CodeVAL0458
Specification3 packs * 3 kg / Carton

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Product Feature

Product Superiority

Product Usage Instruction

Brands：VALRHONA
Place of origin：France
Category：Dark chocolate
Specification：3 packs * 3 kg / Carton
Shelf life：420 days
Code：VAL0458
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

Kalingo is a single origin chocolate from Grenada. The history of cacao and spices are closely intertwined in Grenada, also known as Spice Island. Valrhona selected an exquisite cacao in Grenada, the fruit of the ancestral lands of the island's Amerindian population, which was named after the Kalinago people.

Product Superiority

Kalingo's highly refined aromas give it an unexpectedly intense freshness. The balance of the chocolatey note is gently elevated by a dash of peppermint.

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 KALINGO FEVE (65%)

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