- An intense flavor and color. Developed using Valrhona's R&D expertise. - 100% natural ingredients. No preservatives, added colors, or artificial flavors!
Fruit couverture chocolate, Strawberry Inspiration by Valrhona.
Speciality made with strawberry powder and cocoa butter.
(Notes of strawberry confit)
Valrhona is opening up a new creative universe to artisans through groundbreaking Fruit Couvertures. With this new range, Valrhona brings together the natural colors and intense flavors of fruit and nuts with the unique texture of chocolate.
Strawberry Inspiration is the last ever creation from Inspiration, an all-new range of fruit and nut couverture chocolates.
With the development of Strawberry Inspiration, Valrhona experts were able to innovatively replace cocoa with Strawberries, making it possible to use Strawberries like you would a chocolate.
It has been made to enhance the ways we can use nuts in chocolate, pastries and ice cream and is aimed at professionals looking for the extra special je ne sais quoi that will make them stand out. Strawberry Inspiration combines the intense, gourmet flavor of strawberry confit with the unique texture of chocolate.
What makes Inspiration exceptional?
- The unique texture of chocolate. Inspiration can be used just like any other Valrhona chocolate couverture.
- An intense flavor and color. Developed using Valrhona's R&D expertise.
- 100% natural ingredients. No preservatives, added colors, or artificial flavors!
This product is naturally dairy free.
The pure, intense taste of this strawberry couverture blends particurlarly well with coconut, lemon, anise, cilantro, mint, vanilla, nougat, orange blossom, verbena, white jasmin tea...
Dried Glucose Syrup
Emulsifier (Soy Lecithin)
This Product May Contain Traces Of Nuts, Egg Proteins, Gluten And Peanut.
- Ganache chocolate: yes
- Coating: yes
- Molding: optimal
- Ganache patisserie: yes
- Mousse: yes
- Sauce: yes
- Ice cream and sorbets: yes
- Chocolat drink: possible
- Decoration: possible
- Glaze: yes
- Cream: yes
Tempering gragh: Melting T1 (45/48°C or 113/118°F) -> Crystallisation T2 (26/27°C or 79/81°F) -> Working T3 (30/31°C or 86/88°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 37.9%, strawberry powder 14.2%, dehydrated glucose syrup, emulsifier (soya lecithin).
May contains traces of nuts, milk proteins and gluten.
Composition: sugar 39.5% - fat 37.9%