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Matcha Inspiration fruit couverture beans 3 kg
025.45614
3395328995815
Made from the finest quality matcha leaves, Inspiration Matcha reveals intense colours and flavours. Combined with cocoa butter, it offers the unique texture of a couverture, reflecting exceptional expertise. Behind this seemingly simple recipe lies a bold innovation born from genuine technical challenges. Inspiration Matcha contains no added colouring or flavouring.
This couverture is supplied in 3 kg fèves, a format particularly well suited to professional use, making precise dosing easier and ensuring even melting.
This couverture is supplied in 3 kg fèves, a format particularly well suited to professional use, making precise dosing easier and ensuring even melting.
More info
Inspiration Matcha is a versatile product suitable for a wide range of culinary applications. Its unique texture and flavour perform particularly well in the creation of:
- bars
- moulded creations
- mousses
- crémeux and ganaches
The tempering curve for Inspiration Matcha follows a specific process adapted to its unique composition:
- Begin by melting the Valrhona Inspiration Matcha fèves at between 40°C and 45°C, a more moderate temperature than for traditional chocolates. This precaution helps preserve its aromatic integrity and maintain the product’s texture.
- Allow it to crystallise at between 27°C and 28°C, enabling the cocoa butter to regain its stable structure.
- Then raise the temperature to between 30°C and 31°C to achieve the ideal consistency. This method ensures a glossy finish and clean, easy unmoulding for your creations.
Gastronomy professionals can explore bold pairings with black sesame, coconut, strawberry, Gianduja or even red beans.
- bars
- moulded creations
- mousses
- crémeux and ganaches
The tempering curve for Inspiration Matcha follows a specific process adapted to its unique composition:
- Begin by melting the Valrhona Inspiration Matcha fèves at between 40°C and 45°C, a more moderate temperature than for traditional chocolates. This precaution helps preserve its aromatic integrity and maintain the product’s texture.
- Allow it to crystallise at between 27°C and 28°C, enabling the cocoa butter to regain its stable structure.
- Then raise the temperature to between 30°C and 31°C to achieve the ideal consistency. This method ensures a glossy finish and clean, easy unmoulding for your creations.
Gastronomy professionals can explore bold pairings with black sesame, coconut, strawberry, Gianduja or even red beans.
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Délais de livraison
| Transporteur | Information | Prix | Livraison |
|---|---|---|---|
|
Pick-up at Labo&Gato Bordeaux - 61 cours Pasteur - 33000 Bordeaux | Gratuit ! |
