Chocolate black No. 70-30-38 (400 grams)
500.00грн
A brief description
Composition
мин. % какао: 70,5%| какао-масло: 38,9%|% жира без какао: 33,6% | мин.% молока: 0%|% молочого жира: 0%| жир без молока: 0%| % жира: 38,9% |масло какао:38,9% .Происхождение какао бобов:главным образом западноафриканские какао-бобы, в основном разновидности Форастеро.Вязкость:(-●●●○○+)
Type of Chocolate
черный
Weight in kg
0,400
Original packaging 400 grams
When black and rich is what you are looking for.
Recipe No. 70-30-38 is one of the dark chocolates, which is used by many pastry chefs and chocolatiers all over the world. He has an intense, but very balanced chocolate flavor. It is dominated by the taste of roasted cocoa and reasonable Horikita. The right proportion of acidity and sweetness creates a balance and contrast.
Recipe 70-30-38 is ideal for increasing the chocolate taste in your creations. At the same time it leaves more room for creativity with combinations of flavors than any other chocolate with a comparable number of cocoa.
Thanks to their standard yield, 70-30-38 ensures great outcomes in a variety of applications including molding and enrobing confectionery, ganache, mousses, creams, cream fillings, ice-cream, sauce.
Tips for combination
Confectionery: chocolate clusters, chocolate spreads, ganache, mendiante, truffles.
Cakes and dessert: Bavaria, creams and fillings, casseroles, Kurds, glaze, mousse, sauces., biscuits, tarts, brioche.
Ice cream and sorbet American ice cream, Gelato, soft ice.
When black and rich is what you are looking for.
Recipe No. 70-30-38 is one of the dark chocolates, which is used by many pastry chefs and chocolatiers all over the world. He has an intense, but very balanced chocolate flavor. It is dominated by the taste of roasted cocoa and reasonable Horikita. The right proportion of acidity and sweetness creates a balance and contrast.
Recipe 70-30-38 is ideal for increasing the chocolate taste in your creations. At the same time it leaves more room for creativity with combinations of flavors than any other chocolate with a comparable number of cocoa.
Thanks to their standard yield, 70-30-38 ensures great outcomes in a variety of applications including molding and enrobing confectionery, ganache, mousses, creams, cream fillings, ice-cream, sauce.
Tips for combination
Salt, cumin, Sichuan pepper, blueberries, lime, Chardonnay,Lef, balsamic vinegar, brie cheese, Earl grey
ApplicationsConfectionery: chocolate clusters, chocolate spreads, ganache, mendiante, truffles.
Cakes and dessert: Bavaria, creams and fillings, casseroles, Kurds, glaze, mousse, sauces., biscuits, tarts, brioche.
Ice cream and sorbet American ice cream, Gelato, soft ice.
Details
Composition
мин. % какао: 70,5%| какао-масло: 38,9%|% жира без какао: 33,6% | мин.% молока: 0%|% молочого жира: 0%| жир без молока: 0%| % жира: 38,9% |масло какао:38,9% .Происхождение какао бобов:главным образом западноафриканские какао-бобы, в основном разновидности Форастеро.Вязкость:(-●●●○○+)
Product Parameters
Type of Chocolate
черный
Weight in kg
0,400
About the manufacturer
Callebaut
Callebaut has created its chocolate for over 100 years, retaining quality and taste for generations of chocolatiers and pastry chefs. Starting with the roasting process of a whole cocoa bean, which imparts flavor and aroma to each chocolate variety, ... Read more...Похожие товары
