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Guanaja 70% dark chocolate Blended Origins Grand Cru beans 250 g
025.9691
3395328117002
Guanaja 70% dark chocolate beans, Blended Origins Grand Cru.
Pure cocoa butter
Bittersweet and Elegant.
Named after the now-famous Carribean island where Christopher Columbus landed in 1502, Guanaja offers a completely original blend of cocoas, with subtle Criollo, and powerfully fragant Trinitario and Forastero.
This Grand Cru has a high cocoa content and is surprisingly bitter, but the range is full of warm notes. The recipe, of course, remains a closely guarded secret.
Pure cocoa butter
Bittersweet and Elegant.
Named after the now-famous Carribean island where Christopher Columbus landed in 1502, Guanaja offers a completely original blend of cocoas, with subtle Criollo, and powerfully fragant Trinitario and Forastero.
This Grand Cru has a high cocoa content and is surprisingly bitter, but the range is full of warm notes. The recipe, of course, remains a closely guarded secret.
Guanaja 70% dark chocolate Blended Origins Grand Cru beans 250 g -
Average rating: 10 -
Best rating: 10 -
Number of reviews: 3
More info
Applications:
- Ganache chocolate: yes
- Coating: yes
- Molding: possible
- 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, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 29% - fat 42%
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: possible
- 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, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 29% - fat 42%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
Avis
 |
Guanaja 70% |
| Martine P. le 07/02/2020 | Pas encore utilisé, acheté pour le gouter, mais tout le temps pour le faire(bonne date de DLUO) !!! |
|
Tb |
| Florence G. le 14/09/2017 | Idem |
|
TB |
| Paul R. le 07/02/2020 | TB |
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Délais de livraison
| Transporteur | Information | Prix | Livraison |
|---|---|---|---|
|
Pick-up at Labo&Gato Bordeaux - 61 cours Pasteur - 33000 Bordeaux | Gratuit ! |
