Valrhona Equatoriale 55% for molding

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Hilmir Kolbeins
@hilmir-kolbeins
09/23/10 16:29:11
28 posts
Ive been using Callebaut 811 Natural vanilla for molding chocolate boxes and molded paralines.

Ive been looking atValrhona Equatoriale 55% as a substitute, does any one have some working experiance with this chocolate?

updated by @hilmir-kolbeins: 04/10/15 22:01:02
Jennifer Thamer
@jennifer-thamer
09/30/10 08:43:35
15 posts
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.
Vercruysse Geert
@vercruysse-geert
10/17/10 11:36:33
16 posts
Go for it Hilmer, you can not compair these chocolates. Valrhona is much better for taste and shining;-)
Hilmir Kolbeins
@hilmir-kolbeins
10/17/10 18:15:46
28 posts
Thanks for the advice, I will go with Valhrona, its taste is great, Ive also been playing around with Valhrona 72% its awesome. Im looking at a busy christmas time, starting November 4th. Ive been invited to have a booth at some ladys night at home/garden shop here in the capital of Iceland, Reykjavk.
Vercruysse Geert
@vercruysse-geert
10/26/10 08:58:20
16 posts
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

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