Komuntu 80% Dark Chocolate Couverture

3kg

Valrhona

Valrhona created Komuntu 80% dark chocolate couverture to celebrate their 100th anniversary.
This complex blend of cocoa beans reveals a powerful woody profile supported by notes of roasted cocoa nibs.
Although it has a high cocoa content of 80%, it remains round with a very aromatic profile.
All profits made during the 100th anniversary year were redistributed to cocoa producers.

Uses:
Komuntu chocolate pairs well with dried fruits and berries (sour or sweet).
It is particularly suited for the preparation of crémeux, ganache and mousse.
Komuntu dark chocolate can also be used for moulding and coating applications.

Komuntu 80% crémeux recipe:

• 325g whipping cream with 35% fat
• 110g whole milk
• 25g glucose syrup
• 160g egg yolks
• 350g Komuntu 80% chocolate couverture

Bring the whipping cream, milk and glucose syrup to a boil.
Whisk the egg yolks and transfer gently into the milk and cream mix.
Cook until the texture is thick enough to coat the back of a spoon.
Continue whisking then pour the preparation over the Komuntu dark chocolate.
Whisk then leave in the fridge to set for at least 12 hours.

• Ingredients: cocoa beans 76.18%, sugar 19.7%, cocoa butter 4.1%, vanilla 0.02%
• Store in sealed original packaging between 16 and 18°C.
• Net weight: 3kg
• Best before date: 18 months from production date.