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Itakuja 55% dark chocolate Double Fermentation Single Origin Brazil beans 500 g
000.025063
3333330250638
Itakuja 55% dark chocolate beans, Double Fermentation Single Origin Brazil.
Pure cocoa butter
Passion Fruit and Chocolaty Intensity.
Itakuja has a distinguished by an initial explosion of fruity aromas which little by little gives way to rounded notes of Brazilian cocoa.
The flavor precursors linked to the terroir are developed in a first fermentation.
In order to initiate a second fermentation phase, passion fruit pulp is added. This allows the fruity brew cocoa notes.
Pure cocoa butter
Passion Fruit and Chocolaty Intensity.
Itakuja has a distinguished by an initial explosion of fruity aromas which little by little gives way to rounded notes of Brazilian cocoa.
The flavor precursors linked to the terroir are developed in a first fermentation.
In order to initiate a second fermentation phase, passion fruit pulp is added. This allows the fruity brew cocoa notes.
Itakuja 55% dark chocolate Double Fermentation Single Origin Brazil beans 500 g -
Average rating: 10 -
Best rating: 10 -
Number of reviews: 5
More info
Applications:
- Ganache chocolate: yes
- Coating: no
- Molding: yes
- Ganache patisserie: possible
- Mousse: possible
- Sauce: possible
- Ice cream and sorbets: possible
- Chocolat drink: possible
- Decoration: yes
- Glaze: possible
- Cream: possible
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 from Brazil fermented in the presence of fruits, sugar, cocoa butter, emulsifier (soya lecithin), vanilla.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 44% - fat 37%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
- Ganache chocolate: yes
- Coating: no
- Molding: yes
- Ganache patisserie: possible
- Mousse: possible
- Sauce: possible
- Ice cream and sorbets: possible
- Chocolat drink: possible
- Decoration: yes
- Glaze: possible
- Cream: possible
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 from Brazil fermented in the presence of fruits, sugar, cocoa butter, emulsifier (soya lecithin), vanilla.
May contains traces of nuts, milk and egg proteins, gluten and peanut.
Composition: sugar 44% - fat 37%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
Avis
 |
chocolat |
| Marta D. le 15/01/2018 | très bien |
|
Parfait |
| Françoise P. le 28/12/2018 | Ok |
|
Gastronomique |
| Marc A. le 17/10/2024 | Un chocolat de dégustation avec des saveurs et beaucoup de finesses |
|
saveur, emballage intact |
| Suzanne B. le 04/05/2017 | délicieux |
|
Très bon chocolat |
| Jacques R. le 19/12/2023 | Pas encore testé, ma confiance est acquise a la maison Labo &Gateau |
2 other products in the same category:
Délais de livraison
| Transporteur | Information | Prix | Livraison |
|---|---|---|---|
|
Pick-up at Labo&Gato Bordeaux - 61 cours Pasteur - 33000 Bordeaux | Gratuit ! |
