HomepageProductsRecipesEventsBrandsAbout UsIndustry TrendsChef CornerContact Us
Scan and access to
MySinodis
1 / 1
Register Now - Become a registered user for more exciting content

VALRHONA KOMUNTU FEVE (80%)

VAL Komuntu 80% Fève 3KG
CodeVAL0556
Specification3 packs * 3 kg / Carton

Similar Products

Related Products

Product Details

Product Application

Product Feature

Product Superiority

Product Usage Instruction

Brands：VALRHONA
Place of origin：France
Category：Dark chocolate
Specification：3 packs * 3 kg / Carton
Shelf life：540 days
Code：VAL0556
Storage：In a dry place where temperature is maintained at 16-18°C
VALRHONA
Explore our Brands

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.

Expand Brand Details

Product Application

Product Feature

To celebrate Valrhona's 100th anniversary, Valrhona has created Komuntu 80% with you. From cocoa-producing partners to suppliers, co-workers and customers, every one has helped to make this dark chocolate. Like a travel diary with multiple destinations, Komuntu tells the story of flavors and meetings of the world through its cocoa blends.

Product Superiority

The blend of cocoas has a singular aromatic character, with a powerful bitter woody flavor underpinned with notes of toasted nibs.

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.
<p>VALRHONA KOMUNTU FEVE (80%)</p>

Links
Service AgreementPrivacy Policy
Business LicenseOperation License
Copyright ©2020 ALL RIGHT RESERVED
Shanghai industry and commerceShanghai PSB Network Security RegistrationShanghai ICP Filing No. 19027623-1Cookie Settings简体中文
Customer Service
Hi.
This is MySinodis customer Service.It is our pleasure to serve you.
FAQs
Customer service working hours: 09:00-18:00 (Monday to Friday)
Customer Service Phone: 021-60728777
Non working hours: please leave a message or contact your sales representative