A dark chocolate couverture with an intense cocoa taste and the right balance between bitterness and acid notes.
Containing defatted cocoa powder, this Inaya chocolate couverture is excellent for preparations such as ganache or mousse, but also for chocolate drinks.
Each chocolate from the 'Toute la pureté de la nature' range has been created with the pure cocoa beans using the Q-Fermentation™ method. Through mild roasting and slow conching, Cacao Barry's master chocolate makers created three exclusive chocolates. With the Inaya dark chcocolate, your dessert creations will take on a whole new dimension.
Quick and easy crystallization process:
In a melting or tempering machine, melt 2/3 of the chocolate couverture and bring to 40°C. Add the remaining 1/3 of the chocolate. Combine with a spatula.
This should bring the chocolate down to 26°C, which is the ideal temperature to work with chocolate couverture (make sure the chocolate is maintained at 28°C during the whole moulding or coating process).
Tempering the chocolate in the microwave: follow the same instructions and temperatures in a recipient suitable for the microwave. Make sure you check the temperature regularly.
Nutritional analysis per 100 g:
Energy value: 2131 kj / 509 kCal
Of which saturated fatty acids: 19.7 g
Of which sugar: 31.8 g
May contain traces of milk, soy, vanillin, fructose.
Pioneer for over 160 years
In 1842, Charles Barry, a merchant in the tea and coffee industry and a true chocolate lover, decided to go to Africa in order to select exclusive cocoa beans that would enable him to create his very first connoisseur's chocolate.
The Barry Callebaut group is now dedicated to meeting the expectations of individuals and professionals with premium-quality chocolate.
When purchasing this product, you will earn:
500 loyalty points = 5€ automatically deducted from your next order*
* Voucher redeemable within 12 months
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