Chocolat blanc de couverture — 40% cacao minimum | G. Detou Paris
Mayan Red 40% white chocolate marks a revolution in the world of white couverture chocolate. Crafted by XOCO from non-deodorized single-variety Mayan Red cocoa butter, it reveals a soft, smooth and buttery texture, while still letting the natural acidity of red fruits — a signature of this rare cacao variety — shine through.
Sourced from rare mother trees discovered deep in the jungles of Honduras, near 3,000-year-old Mayan ruins, Mayan Red cacao offers a unique flavor profile: notes of red currant, cherry, plum and raspberry, lifted by a hint of lychee and a juicy acidity. Fermented for 5.2 days in Central America and lightly roasted, it retains the full richness of its fruit origins.
This 1kg format, packaged as callets, is designed for pastry, chocolate and fine-dining professionals looking for a white couverture chocolate with strong character that's easy to work with (tempering, molding, coating, ganaches, mousses).
Price per kg |
47,50 € |
Description
This professional white couverture chocolate works beautifully in both classic tempering and creative applications:
- Molding & coating: bonbons, bars, and decorations in white chocolate with bold aromatic character
- Ganaches & mousses: its buttery texture and fruity acidity pair perfectly with red berries, citrus, or exotic fruits
- Pastry: ideal for mirror glazes, entremets, and white chocolate mousses (try it with pear-rhubarb or yuzu to bring out its full aromatic complexity)
- Artisan chocolate making: perfect for bonbons, signature bars, and bean-to-bar creations
Pro tip: melting temperature 40-45°C (104-113°F), pre-crystallization (tempering) around 26-27°C (79-81°F), working temperature 28-29°C (82-84°F), as with any white couverture chocolate.
Characteristics
- Weight: 1.000 kg
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Ingredients: Sucre de canne, beurre de cacao Mayan Red*, lait entier en poudre, émulsifiant (lécithine de soja ou de tournesol), vanille naturelle.
*Cacao monovariétal Mayan Red, non désodorisé. - Allergens: Contient : lait, soja (lécithine)
- Legal name: Chocolat blanc de couverture — 40% cacao minimum
- Storage conditions: Conserver dans son emballage d'origine, à l'abri de la lumière, dans un endroit frais, sec, propre et inodore. Température de stockage recommandée : entre 12°C et 18°C, hygrométrie < 65%. Après ouverture, refermer soigneusement
- Best before date: 24 mois après date de fabrication (emballage non ouvert). Après ouverture, consommation optimale recommandée dans les 3 mois.
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