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Valrhonachoklad » Grand Cru

Chokolademousse til chokomanen

Chokolademousse til chokomanen Ur: Morten Heiberg, Dessertcirkus Kbhvn 1999 Der findes unaegtelig mange forskellige opskriftrer på chokolademousse. De fleste har ingen sjael og smaker faktiskt kun av en blanding chokolade og flode. Denne mousse er baseret på en creme anglaise, som giver en mere fyldig smag samt en blöd og meget cremet konsistens. Jeg tror, at det er min favoritmousse! Vanillestangen flaekkes, og vanillekornene skrabes ud. Maelken og vanillekorn og -stang bringes til kogepunktet i en tykbundet gryde. Aggeblommer og sukker piskes grundigt sammen med et piskeris. Den varme maelk haeldes lidt ad gangen over aeggeblommerne under kraftig omröring. Massen haeldes tilbage i gryden, og der röres konstant med en dejskraber til en temperatur på praecis 85′C. Det er vigtigt, at temperaturen ikke Överskrider 85′C, for så vil lecitinen i aeggeblommerne aendre … Läs hela artikeln »

Publicerad under: Grand Cru, Ivoïre, Manjari, recept

Gran Couva 2010

Round and balanced taste. Roasted hazelnut and almond flavors, spice note. Tasting Notes: The uniqueness of the Gran Couva estate lies in the subtle, opening sensation of freshness, akin to the distinctive flavor profiles of medicinal plants. That mild acidity enhances the flavors of preserved fruit. A final layer of roasted, chocolaty notes releases yet another sensation of fresh plant aromas. Wine Pairing Suggestions A softer style Zinfandel shows raspberry, cherry and cassis, while a rich Cabernet Sauvignon brings out the almond/hazelnut quality of Gran Couva. … Läs hela artikeln »

Publicerad under: Gran Couva, Grand Cru, produkter

Ampamakia 2010

Rich, full taste of yellow fruits such as plum and cherry plum, with acidic notes. Tasting Notes: An initial burst of refreshing acidity carries a harmonious blend of pineapple and yellow peach essences. Characteristics of 2009 include soft, warm chocolaty notes, delicately paired with hints of licorice. Wine Pairing Suggestions A high tannin (dry) Zinfandel or Cabernet Sauvignon is an ideal match here. First the tangy fruitiness (cherry and raspberry) of Ampamakia and the wine shows, but then develops into a creamy coffee, cocoa flavor. … Läs hela artikeln »

Publicerad under: Ampamakia, Grand Cru, produkter

Palmira 2010

Subtle full, round taste with notes of honey and nuts. Tasting Notes: Trace amounts of acidity are balanced by the sweetness of Mirabelle plum and acacia honey. Creamy, delicate notes are exquisitely interlaced with bold, long-lasting flavors of roasted cocoa Wine Pairing Suggestions A full-bodied Zinfandel brings out a nutty, bread dough quality to Palmira while the wine shows cranberry and boysenberry flavors. For something sweeter, try a late harvest Zinfandel from California or Italy (Primitivo). … Läs hela artikeln »

Publicerad under: Grand Cru, Palmira, produkter

Taïnori 64%

Valrhona Taïnori 64% from Dominican Republic New Grand Crus from the “New World” Paradise Island New Grand Crus from the “New World” Paradise Island When Christopher Columbus discovered the “New World” and all of its glorious bounty of tastes, plants and people, his first stop was what is now theDominican Republic, where he was greeted by the Tainos peoples.  That same fertile island paradise is the origina of Trinitario cocoa which is used to produce Valrhona’s Taïnori 64% Grand Crus. Exuding flavors of yellow fruit with notes of roasted almonds, the fruity and long lasting character of this Valrhona chocolate are certain to be a hit with all chocolate lovers.  Taïnori 64% Dominican Republic – In theDominican Republic, the island with the highest elevation in theWest Indies, Valrhona has selected and carefully fermented Trinitario cocoa … Läs hela artikeln »

Publicerad under: Grand Cru, produkter, Taïnori

Alpaco 66%

Valrhona Chocolate Sourced in Ecuador Equals Pure Pleasure Ecuadorderives its name from its straddling the equator, which provides the perfect climate and terroir to support world-class cocoa and has made it one of the most important cocoa producing countries in the world. Nestled in the “chocolate triangle” formed by the villages of Vinces, Quevedo and Babaoio are cocoa plantations that have been cared for over many generations. Here, a traditional local bean variety is cultivated called “Nacional,” better known as Arriba cocoa, which is used to create Alpaco, Grand Cru de Terroir fromEcuador. An Exquisite Equatorial Bean Made from the Ecuadorian Arriba Nacional cocoa bean, the Alpaco is a dark chocolate bar that possesses a profile of fascinating contrasts. Its robust cocoa strength is perfectly balanced with lighter floral notes of jasmine and orange blossom. A Fabulous … Läs hela artikeln »

Publicerad under: Alpaco, Grand Cru, produkter

Caraibe 66%

Valrhona continues to take foodies on a chocolate taste trek with another sensational Grand Crus bar chocolate, the Caraïbe 66%. As with all the Grand Crus, this gourmet creation from Valrhona is the product of cocoa beans sourced by Valrhona bean expert Pierre Costet, who travels the globe in search of the very best cocoa plantations to produce the very finest chocolate. The unique “terroir” of each Grand Crus gives rise to particular qualities and attributes resulting in truly singular taste experience. Each bite reveals a spectrum of flavors and aromatic notes that dance together on the tongue with the harmony of aCaribbeantune.  Caraïbe is a Grand Cru ideal for those who desire a full balanced chocolate with a delicate aroma of light coffee that leaves a deliciously subtle aftertaste with hints … Läs hela artikeln »

Publicerad under: caraîbe 66%, Grand Cru, produkter

AMPAMAKIA 64% Dark Chocolate

from MADAGASCAR, Plantation Millot. Nestled in the heart of this fertile region is one of the most historic farms, the Millot plantation, which has been growing cocoa beans for over a century. The estate is steeped in a wide array of scents including ylang-ylang, Madagascar vanilla and patchouli. The Ampamakia bar reveals a perfect balance of aromatic expressions and pure cocoa authenticity.  … Läs hela artikeln »

Publicerad under: Ampamakia, Grand Cru, produkter

GRAND COUVA 64% Dark Chocolate

from TRINIDAD, Plantation Gran Couva. A plantation of the San Juan Estate, one of the oldest on the island and run by the fourth generation of the same family, in the little village of Gran Couva which is tucked in the hillside of Montserrat. The damp climate and rich, deep soils encourage the cocoa trees to flourish and produce their fruits in abundance. Gran Couva’s intense chocolate notes with a touch of dried mint and fresh spices are a faithful reflection of its origins. San Juan Estate, Trinidad Produktinformation Den lilla chokladtillverkaren VALRHONA i Tain L´Hermitage,Rhonedalen ,Frankrike, ingick 1997 delägarskap med familjen Agostini, som i fyra generationer odlat kakao på plantagen San Juan Estate, på ön Trinidad i Västindien. Valrhona har under årens lopp köpt högaromatiska Trinitario-bönor av olika odlare på Trinidad … Läs hela artikeln »

Publicerad under: Gran Couva, Grand Cru, produkter

PORCELANA 64% Dark Chocolate

from VENEZUELA, Plantation El Pedregal. Subtle, full, round taste with notes of honey and nuts. Porcelana cocoa comes from one of the original and rarest varieties of cacao trees, Criollo, (wich accounts for only 5% world-wide). While their harvest is modest, the fruit they yield – including the rare white Criollo bean known as ”Porcelana” – is one of the most aromatic and finest cocoa varieties that exists. The Porcelanabar takes its name from the bean’s lovely, creamy porcelain-like color. Legend has it that the variety is so fine that it should only be tasted from porcelain. plantagen ligger i Venezuela på et stenet  naturområde med en unik biodiversitet.  100% Porcelana, som er en særlig  variant af Criollo kakaobønnen. Smagen er elegant og ædel og har fine  smagsnoter af honning, nybagt brød … Läs hela artikeln »

Publicerad under: El Pedregal, Grand Cru, produkter