Advices

What is Illanka chocolate?

What is Illanka chocolate?

Valrhona Illanka Dark Chocolate is an outstanding French baking chocolate providing a seductively smooth texture and robust, tangy flavor for multiple preparations.

Where is Valrhona chocolate from?

Tain L’Hermitage, France
Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef AlbĂ©ric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavors.

Is Valrhona a good brand?

4.0 out of 5 stars Quality as Expected. I love chocolate and Valrhona is one of my favorites. Has a good strong chocolate flavor which encourage you to take time and melt it in your mouth for full experience. Even the milk has real flavor and is nice for a break from the 70% content.

Is Valrhona chocolate best?

All Valrhona chocolate is great, but this 70% Guanaja is purely perfect. It manages to be bitter and sweet, not offensive bitter nor cloyingly sweet, just deliciously balanced. This is seriously a candidate for World’s Best Chocolate Bar.

Why is couverture chocolate so expensive?

Tempering may add a little extra work to your process, but it will give your finished chocolate products a beautiful shine and textural snap. We say any time is a good time to use couverture chocolate because it’s superior to all other chocolate, but due to its higher quality, it’s is typically more expensive.

Can you eat couverture chocolate?

Can you eat couverture as it is? As well as decorating cakes, couverture makes for a divine chocolate eating experience. Not only is it lower in sugar than other types of chocolate, but the extra cocoa butter means it melts sensationally in the mouth.

What is the difference between chocolate and couverture?

The difference between normal chocolate and couverture is that couverture contains a higher content of cocoa butter . The added cocoa butter allows for couverture chocolate to melt faster, making it easier to work with.