Guanaja Lactée 41% milk chocolate beans, Blended Origins Grand Cru.
Pure cocoa butter
Milky freshness and Chocolatey

Milk chocolate Guanaja, charms you with its powerful chocolate taste which is softened and enhanced by long milky notes and without too much sweetness.

Repackaging by Labo&Gato.

Applications:
- Ganache chocolate: yes
- Coating: yes
- Molding: possible
- Ganache patisserie: yes
- Mousse: yes
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: yes
- Decoration: yes
- Glaze: yes
- Cream: yes

Tempering gragh: Melting T1 (45/48°C or 113/118°F) -> Crystallisation T2 (27/28°C or 81/82°F) -> Working T3 (29/30°C or 84/86°F)

Tempering technique (by l'Ecole du Grand Chocolat):
1 - Melt the couverture for 12 hours in order to ensure that the cocoa butter is properly melted.
2 - Check that the temperature is T1.
3 - Temper the required amount of couverture, making sure that you always have some warm couverture in reserve.
4 - Stir regularly and check that it is at setting temperature T2.
5 - Stop cooling the mass and immediately raise the temperature to T3 by:
- adding warm couverture at T1
- warming it in a bain-marie
- warming it in a microwave oven (400/500 W max, so as not to burn it)
6 - Check that the couverture is at working temperature T3 and stir regularly to ensure that the temperature, and thus setting, is evenly distributed.

Ingredients: sugar, cocoa butter, whole milk powder, cocoa beans, emulsifier (soya lecithin), natural vanilla extract.
May contains traces of nuts, egg proteins and gluten.

Composition: sugar 34% - milk 24% - fat 41%

Storage: To best preserve the qualities of Valrhona chocolate, store in a dry, dark place at 10-16°C