Discover Chocolate and Live La Vida Cocoa!
Valrhona Equatoriale 55% for molding
I´ve been using Callebaut 811 Natural vanilla for molding chocolate boxes and molded paralines.
I´ve been looking at Valrhona Equatoriale 55% as a substitute, does any one have some working experiance with this chocolate?
Replies to This Discussion
-
Permalink Reply by Jennifer Thamer on -
I love it -- it's my favorite couverture at the moment. It produces a great shine and a thin shell. The flavors complement a wide variety of ganaches.
-
Permalink Reply by Vercruysse Geert on -
Go for it Hilmer, you can not compair these chocolates. Valrhona is much better for taste and shining;-)
-
Permalink Reply by Hilmir Kolbeins on -
Thanks for the advice, I will go with Valhrona, it´s taste is great, I´ve also been playing around with Valhrona 72% it´s awesome. I´m looking at a busy christmas time, starting November 4th. I´ve been invited to have a booth at some lady´s night at home/garden shop here in the capital of Iceland, Reykjavík.
-
Permalink Reply by Vercruysse Geert on
-
If you should change your couverture and go for Valrhona, why don't you go for the Satilia Puur 62%, this one is even better than the Equatoriale 55%.
Geert
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
