Valrhona dark couverture, guanaja 70%, 1 kg

Valrhona dark couverture, guanaja 70%

Valrhona Couverture Guanaja 70% belongs to the "Mariage de Grands Crus Blends" series. With this range, Valrhona offers complex chocolate blends with exclusive flavors. In couvertures that belong to this series, it is common that fine cocoas from different growing regions are mixed to create a special flavor.

In the production of Valrhona guanaja 70% couverture have been used exclusively cocoa beans from South America, which is why the couverture also has an exceptionally long aftertaste.

The Valrhona Couverture impresses with an exceptional tart flavor and excellent quality. This dark couverture convinces with not usual warm aroma notes.

Guanaja couverture offers completely new possibilities for sweet creations. Whether chocolate bars, new praline creations or unusual dessert variations, with Guanaja you discover a new world of chocolate.

Dark couverture - tempering

To temper the couverture, melt two-thirds of the final desired mass to 45 degrees. Then let the mass cool, add the last third of the couverture, stir gently until it reaches 28-29 degrees and then reheat it to 31-32 degrees. Once it's all melted, you can do a test. If the couverture sets up nicely, becomes solid and has a nice sheen, it is properly tempered and ready for further processing. For this method is a Temperature control unit not absolutely necessary, but in any case very helpful. A more detailed description of the tempering process you will find on our Blog. 

Couverture - Usage

With the tempered couverture, you can now cast your own chocolates, make chocolate bars and refine them individually with other ingredients or create elegant chocolate decorations. For example, you can use a chocolate mold to cast a drop-shaped decoration that can then be placed on a small dessert. You can also create an unusual border for your cake with light and dark couverture.

Couverture tastes particularly good in praline fillings. With a dark ganache and a little orange cream, you can create delicious fruit truffles, and with pistachio marzipan, you can create fine cut pralines. White couverture can be used to make a passion fruit or champagne filling. For example, various nut creams such as hazelnut or almond go well with a milk couverture ganache.

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!