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Komuntu 80% dark chocolate Blended Origins Grand Cru beans 250 g
025.48537
3395328733585
Komuntu 80% dark chocolate beans, Blended Origins Grand Cru.
Pure cocoa butter
Bittersweet, Woody and Roasted cocoa nibs.
To celebrate their 100th anniversary, Valrhona created Komuntu 80%. The Komuntu couverture is the result of a collective of committed employees and the very expression of responsible chocolate. Indeed, as part of their commitments to a fairer and more sustainable sector, all of the profits collected in the year of the 100th anniversary of the company will be redistributed to cocoa producers.
Because its taste is the result of the involvement of the entire industry, it tells of these encounters between women and men around the world. The blend of its cocoas thus reveals an aromatic singularity: a woody and bitter power supported by notes of roasted nibs.
Pure cocoa butter
Bittersweet, Woody and Roasted cocoa nibs.
To celebrate their 100th anniversary, Valrhona created Komuntu 80%. The Komuntu couverture is the result of a collective of committed employees and the very expression of responsible chocolate. Indeed, as part of their commitments to a fairer and more sustainable sector, all of the profits collected in the year of the 100th anniversary of the company will be redistributed to cocoa producers.
Because its taste is the result of the involvement of the entire industry, it tells of these encounters between women and men around the world. The blend of its cocoas thus reveals an aromatic singularity: a woody and bitter power supported by notes of roasted nibs.
More info
Applications:
- Ganache chocolate: yes
- Coating: yes
- Molding: yes
- Ganache patisserie: yes
- Mousse: yes
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: yes
- Decoration: yes
- Glaze: yes
- Cream: yes
Tempering gragh: Melting T1 (55/58°C or 131/136°F) -> Crystallisation T2 (28/29°C or 82/84°F) -> Working T3 (31/32°C or 88/90°F)
Tempering technique (by l'Ecole du Grand Chocolat):
1 - Melt the couverture for 12 hours in order to ensure that the cocoa butter is properly melted.
2 - Check that the temperature is T1.
3 - Temper the required amount of couverture, making sure that you always have some warm couverture in reserve.
4 - Stir regularly and check that it is at setting temperature T2.
5 - Stop cooling the mass and immediately raise the temperature to T3 by:
- adding warm couverture at T1
- warming it in a bain-marie
- warming it in a microwave oven (400/500 W max, so as not to burn it)
6 - Check that the couverture is at working temperature T3 and stir regularly to ensure that the temperature, and thus setting, is evenly distributed.
Ingredients: cocoa beans, sugar, cocoa butter, vanilla.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 21% - fat 45%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C.
- Ganache chocolate: yes
- Coating: yes
- Molding: yes
- Ganache patisserie: yes
- Mousse: yes
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: yes
- Decoration: yes
- Glaze: yes
- Cream: yes
Tempering gragh: Melting T1 (55/58°C or 131/136°F) -> Crystallisation T2 (28/29°C or 82/84°F) -> Working T3 (31/32°C or 88/90°F)
Tempering technique (by l'Ecole du Grand Chocolat):
1 - Melt the couverture for 12 hours in order to ensure that the cocoa butter is properly melted.
2 - Check that the temperature is T1.
3 - Temper the required amount of couverture, making sure that you always have some warm couverture in reserve.
4 - Stir regularly and check that it is at setting temperature T2.
5 - Stop cooling the mass and immediately raise the temperature to T3 by:
- adding warm couverture at T1
- warming it in a bain-marie
- warming it in a microwave oven (400/500 W max, so as not to burn it)
6 - Check that the couverture is at working temperature T3 and stir regularly to ensure that the temperature, and thus setting, is evenly distributed.
Ingredients: cocoa beans, sugar, cocoa butter, vanilla.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 21% - fat 45%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C.
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| Transporteur | Information | Prix | Livraison |
|---|---|---|---|
|
Pick-up at Labo&Gato Bordeaux - 61 cours Pasteur - 33000 Bordeaux | Gratuit ! |
