The Guanaja dark chocolate couverture by Valrhona brings a surprising bitterness, balanced with an aromatic array of warm notes.
Easy to work thanks to their unique shape, these feves by Valrhona are perfect for many pastry applications and creations: ganache, coating, mousse, sauce, ice cream and decorations...
Store the sealed bag in a dry place between 16 and 18°C to preserve all properties.
Tempering curve: Melt (55/58°C), Crystallization (28/29°C), Work (31/32°C).
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