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Valrhona Tropilia 53% Dark Couverture Chocolate Feves

Original price was: $19.95.Current price is: $13.97.

SKU: Y2FUZ 222847545 Categories: Couverture Chocolate, Dark Couverture Chocolate, Foodservice

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Description
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Size	500g Bag or Bulk 12kg Bag
Brand	Valrhona
Chocolate Type	Couverture

French Chocolate

Valrhona Chocolate is made in France, ensuring the highest quality chocolate.

Applications

The go-to couverture for bakers and pastry chefs, Valrhona Tropilia 53% can be used in mousses, sauces, molding, ganaches and many more.

Cocoa Content

This Valrhona Tropilia variety contains 53% cocoa, giving it a cocoa balance that will not overpower your desserts

Valrhona Range – Premium French Chocolate

Valrhona Tropilia is an all-round dark chocolate, making it the go-to product for pastry chefs, chocolatiers and bakers around the world. It’s cocoa content makes pairing simple without overbearing flavours, and its consistent quality gives it great versatility in dessert making.

Our Valrhona Range is filled with premium dark, white and milk chocolates for all uses. Whether you’re creating decadent chocolate bon bons, or want to experience one of the world’s finest chocolates, we have a product for you.

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More Valrhona Dark Chocolate

Valrhona Tropilia 70%

Valrhona Manjari 64%

Valrhona Abinao 85%

Valrhona Chocolate Mousse Recipe

Using Valrhona Tropilia 53% Dark Chocolate

INGREDIENTS

– 825g Valrhona Tropilia 53% Dark Chocolate

– 9g Gelatin Sheets

– 570g Whole Milk

– 1140g Whipping Cream 35%

STEPS

1. Soak sheets of gelatin in a bowl of cold water for approximately 5 – 10 minutes (1 cup/250ml of cold water per sheet)
2. Once soft, lift sheets from water and wring gently to remove water

3. Add sheets with milk, and bring to a boil and strain

4. Melt the Valrhona Tropilia 53%

5. Pour milk and gelatine mixture onto the melted Tropilia, slowly adding 1/4 of the mixture at a time

6. With a rubber spatula, whisk to obtain a smooth, glossy and elastic texture

7. Once mixture reaches 40-45°C, incorporate whipped cream and keep whipping until texture is firm and glossy.

8. Enjoy!

Valrhona Chocolate Mousse Recipe – With Custard

TROPILIA DARK
A versatile high-quality couverture for professional bakers and pastry chefs. Features a balanced cocoa content for a basic high-performance couverture that does not overpower other ingredients. Highly recommended for fillings.