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Bahibe 46% milk chocolate Single Origin Grand Cru Dominican Republic beans 3 kg
025.9997
3395328120729
Bahibe 46% milk chocolate beans, Single Origin Grand Cru Dominican Republic.
Pure cocoa butter
Cocoa intensity and Milky.
Nestled in the heart of the Caribbean, the island of Hispaniola, with its craggy topography and romantic yet often storm-battered coastline, has a long history of cocoa production.
Bahibe, with its high cocoa content, offers a balance between the sweetness of milk and the intensity of cocoa notes, with an overall hint of nuts enhanced by a fruity acidity and a slightly bitter flavor.
Pure cocoa butter
Cocoa intensity and Milky.
Nestled in the heart of the Caribbean, the island of Hispaniola, with its craggy topography and romantic yet often storm-battered coastline, has a long history of cocoa production.
Bahibe, with its high cocoa content, offers a balance between the sweetness of milk and the intensity of cocoa notes, with an overall hint of nuts enhanced by a fruity acidity and a slightly bitter flavor.
Bahibe 46% milk chocolate Single Origin Grand Cru Dominican Republic beans 3 kg -
Average rating: 10 -
Best rating: 10 -
Number of reviews: 20
More info
Applications:
- Ganache chocolate: yes
- Coating: no
- 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 (45/48°C or 113/118°F) -> Crystallisation T2 (27/28°C or 81/82°F) -> Working T3 (29/30°C or 84/86°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: sugar, cocoa butter, cocoa beans from Dominican Republic, whole milk powder, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, egg proteins, gluten and peanut.
Composition: sugar 30% - milk 23% - fat 43%
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: yes
- Mousse: yes
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: yes
- Decoration: yes
- Glaze: yes
- Cream: yes
Tempering gragh: Melting T1 (45/48°C or 113/118°F) -> Crystallisation T2 (27/28°C or 81/82°F) -> Working T3 (29/30°C or 84/86°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: sugar, cocoa butter, cocoa beans from Dominican Republic, whole milk powder, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, egg proteins, gluten and peanut.
Composition: sugar 30% - milk 23% - fat 43%
Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C
Avis
 |
Chocolat au lait |
| Emmanuelle C. le 02/03/2023 | J'adore ce produit et le prix défi toute concurrence e |
|
très bien |
| Celine L. le 26/03/2019 | malgré un prix un peu élevé cela vaut le cout car le gout est au RDV |
|
BAHIBE |
| Nathalie M. le 11/11/2017 | RAS |
|
Délicieux chocolat au lait |
| Cécile t. le 20/02/2020 | Rien à redire sur la qualité du produit, il est excellent |
|
trop bon |
| Mathieu R. le 15/05/2020 | Trop bon chocolat,un bon goût j'adore |
|
RAS |
| Joffrey g. le 20/02/2024 | RAS |
|
Bel équilibre |
| Daniele T. le 18/02/2021 | Bien lacté et cacaoté |
|
Chocolat |
| Marcelle J. le 21/10/2022 | Commande passée mardi, reçue mercredi : agréablement surprise. Très bon produit. Je recommande ce site. |
|
parfait |
| Colette N. le 22/10/2022 | chocolat au lait prestigieux |
|
produit |
| Joffrey g. le 02/03/2024 | très bon produit |
|
Très bon |
| Philippe J. le 30/03/2020 | Le meilleur chocolat au lait |
|
Excellent chocolat |
| Marie-Élodie M. le 26/01/2022 | Très bon chocolat au lait! Très cacaoté mais adouci par rapport au chocolat noir et moins sucré que le chocolat au lait “classique” pour le moment utilisé pour des moulages, il est facile à travailler. J’aime tellement que j’ai pris la taille au dessus! |
|
Expédition express et conforme |
| Adrien L. le 04/03/2021 | Commande passée dimanche, expédié lundi et reçu mardi. Bravo, tout était conforme et bien emballé. Merci beaucoup |
|
Top! |
| Stéphane D. le 11/04/2020 | BAHIBE |
|
Un lait de caractère |
| Lise M. le 18/11/2018 | Pas fan du tout des chocolats au lait, celui est une vrai découverte, je me suis surprise à l’apprecier. Un lait, certes, mais avec le caractère d’un noir, plus puissant que jivara Mais avec cette même rondeur, un cacao très présent. Une référence de plus à la maison. |
|
Un très bon chocolat lait |
| Sabine s. le 09/09/2020 | Mon chocolat fétiche pour le gâteau au chocolat pour le goûter des enfants |
|
Top |
| Ghizlane H. le 28/02/2022 | Top |
|
Chocolat lait |
| Sylvie C. le 15/10/2020 | Belle découverte. |
|
Très bon |
| Danielle G. le 22/10/2021 | Chocolat très bien pour faire de bons fondants ou cakes. Très équilibré. |
|
Chocolat lait |
| Bernard D. le 18/02/2023 | Qualité top |
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Délais de livraison
| Transporteur | Information | Prix | Livraison |
|---|---|---|---|
|
Pick-up at Labo&Gato Bordeaux - 61 cours Pasteur - 33000 Bordeaux | Gratuit ! |
