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VALRHONA DARK ALPACO FEVE (66%)

VAL Alpaco 66% Fève 3KG
CodeVAL0109
Specification3 packs * 3 kg / Carton

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Product Usage Instruction

Brands：VALRHONA
Place of origin：France
Category：Dark chocolate
Specification：3 packs * 3 kg / Carton
Shelf life：420 days
Code：VAL0109
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

In 2006, Valrhona introduced its first single-origin chocolate from Ecuador. The short fermentation process helps preserve its delicate floral aromas and enhances the cocoa's flavor profile. This combination of natural environment and local techniques creates a unique taste, resulting in a refined mouthfeel for Dark Alpaco Feve.

Product Superiority

This chocolate begins with exquisite floral notes of jasmine and orange blossom, followed by a lingering subtle bitterness and woody undertones, all wonderfully rich and smooth.

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 ALPACO FEVE (66%)

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