Valrhona ark- Alpaco 66% - Origin: Ecuador
Since 1922, VALRHONA's vocation has been to produce exceptional chocolate with traditional know-how. Valrhona chocolate is the Rolls Royce of the chocolate world.
Grand Cru Alpaco 66%
It is made from at least 66% cocoa from Ecuador and pure cocoa butter. The unique melting and the wonderful aroma enchant the connoisseur piece by piece. Try it - you will taste the difference.
Made in France.
Temperature curve:
Melting temperature: 55 - 58°C
Crystallisation temperature: 28 - 29°C
Working temperature: 31 - 32°C
1 Unit of 3000g
Cocoa: min. 66%
Cocoa butter: min. 41%
Best before: 31.08.2027
