Valrhona Caraïbe dark chocolate couverture has the perfect balance of cocoa solids and sugar for most baking and patisserie - balanced and velvety - and not too bitter. The barely sweet Caraïbe chocolate contains a minimum of 66% cocoa solids and is made from a single variety of cocoa bean, Trinatario, selected from small plantations in the Caribbean.
Expiration date may vary between 2 and 8 months. Keep in a dry place between 16-18°C / 60-64°F.
Caraibe 66% was Valrhona’s first regional focused couverture taking in flavours of Caribbean cocoa at its best. Developed in 1986 as a major push towards the current push toward full sustainability and transparency in chocolate. Caraibe 66% has a beautiful balance of sweetness and roasted nut notes, leading to a soft woody finish. This is perfectly paired and blended with roasted hazelnut pronouncing the soft banana leaf sweetness of the chocolate. This 1kg bag of Caraibe is perfect for smaller batch making and home chefs alike.
Ingredients : cocoa beans, sugar, cocoa butter, emulsifier (sunflower lecithin), natural vanilla extract. Milk(Made in a factory that uses milk This Product May Contain Traces Of Nuts, Milk And Egg Proteins, Gluten And Peanut.
Dulcey 35% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt.
Toatal fat 17g, satured fat 11g, transfat 0g, cholesterol 15mg, sodium 85mg, total carbohydrate 18g, sugar 17g, protein 3g
White Chocolate (32% Cocoa Minimum, Pure Cocoa Butter) Cocoa butter, sugar, whole milk powder, dried skimmed milk , whey , butter, emulsifer(soy lecithin), Natural vanilla extract. This Product May Contain Traces Of Nuts, Milk And Egg Proteins, Gluten And Peanut.