Weiss fondette grand cru Martinique 50% 1kg
A milk couverture chocolate with 50% cocoa, made from Martinique beans and developed with pastry chef Christophe Devoille. Sold as easy-to-weigh buttons, it is meant for baking and moulding. Resealable 1 kg kraft bag.
Price per kg |
55,13 € |
Description
Weiss Grand Cru Martinique milk chocolate has 50% cocoa, a level usually found in mild dark chocolates: the company calls it a "dark milk", between milk and dark. The beans come from Martinique, from the Valcaco growers' association according to the Weiss website, and are roasted in Saint-Étienne. The recipe was developed with Christophe Devoille, executive pastry chef at Atlantis The Royal in Dubai, whose signature appears on the bag.
It is a couverture sold as buttons, which are quick to weigh and melt evenly. The label rates its fluidity at three drops out of five and recommends it for baking as well as moulding. For tempering, Weiss advises melting it at 42 to 45 °C, cooling it to 27 or 28 °C, then working it at 30 or 31 °C. It suits Easter and Christmas moulds, moulded bonbons, ganaches for layered desserts and glazes. Its cocoa content gives it a stronger taste than a standard milk chocolate.
The bag can be resealed after use. Keep it dry (below 60% humidity), between 16 and 18 °C, away from light and odours. This 1 kg size can also be bought in our Paris shop at 58 rue Tiquetonne.
Characteristics
- Weight: 1.000 kg
- Ingredients: Cocoa beans, sugar, MILK powder, cocoa butter, emulsifiers: lecithins.
- Allergens: Milk. Made in a workshop that uses egg, sesame and nuts.
-
Nutritional values:
Energy (kJ): 2372
Energy (kcal): 568
Total fat (g): 39.4
Saturated fat (g): 23
Total carbohydrates (g): 39.3
Sugars (g): 37.6
Dietary fibre (g): 7.7
Protein (g): 10.2
Salt (g): 0.17 - Legal name: Milk chocolate with 50% cocoa
- Best before date: Store in a dry place (humidity below 60%) at a temperature between 16 and 18 °C. Protect from light and odours.