Black blanket 67% Dominican Republic 1kg Linnolat
A dark couverture chocolate with 67% cocoa from the Dominican Republic, sweetened with coconut sugar and made in France by Linnolat. In buttons, it tempers, moulds and makes ganaches with a clean cocoa taste. The 1 kg bag has a zip seal.
Price per kg |
30,34 € |
Description
Dominica 67% is a couverture chocolate from the Chocolate & Co range by Linnolat, a Lyon-area maker of plant-based couvertures based in Saint-Genis-Laval. It has at least 67% cocoa, with cocoa mass from the Dominican Republic. What sets it apart is the sugar: it is sweetened with coconut sugar rather than cane or beet sugar, with only sunflower lecithin as an emulsifier. It is certified kosher parve and sold in buttons, in a resealable 1 kg bag.
This is a dark couverture for professional work. The bag gives its tempering curve: melt at 45-50 °C, cool to 28-29 °C, then bring back up to 31-32 °C for working, with setting at around 20 °C. Once tempered, it moulds into bars, bonbons or shells with a good shine. It also goes into ganaches, mousses and crémeux, and into cookies or financiers as chunks. For a firm ganache to cut, start from one part cream to one part chocolate and adjust to the set you want.
Keep the bag between 16 and 18 °C, away from light, with the zip tightly closed to prevent bloom. You will also find it in our shop, 58 rue Tiquetonne, Paris.
Characteristics
- Weight: 1.000 kg
- Ingredients: Cocoa (67%) (cocoa mass (Dominican Republic), cocoa butter), coconut sugar, emulsifier: sunflower lecithin.
- Allergens: May contain traces of TREE NUTS.
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Nutritional values:
Energy (kJ): 2291
Energy (kcal): 547
Total fat (g): 39.7
Saturated fat (g): 24.6
Total carbohydrates (g): 34.9
Sugars (g): 29.8
Dietary fibre (g): 14.5
Protein (g): 7.3
Salt (g): 0.08 - Legal name: Couverture chocolate, 67% cocoa minimum
- Best before date: Store between 16 and 18 °C, away from light.
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