Pures Plantations® MILK COUVERTURE CHOCOLATE

TANNEA® LAIT 43% criollo - madagascar

Economically isolated for many years, this country has retained plantations of traditional cocoa trees and preserved time-honoured methods of cultivation.

The high-quality trees, concentrated in the north-west of the island, have always been planted in the Sambirano region. The criollo Sambirano cocoa bean chosen is one of the most remarkable.

For Olivier and Nicolas de Loisy, an excess of sugar in couverture chocolate is a major hindrance to the aromatic expression of the cocoa bean.

This is particularly true in the case of milk couverture chocolate since, as well as the added sugar, powdered milk increases the sensation of sweetness.

The TANNEA® Lait 43% milk couverture chocolate (100% Madagascar, Criollo Sambirano cocoa beans) achieves the perfect cocoa/milk/sugar balance and allows the qualities of the Madagascar cocoa bean to be revealed. Taste

Tasting immediately reveals a broad spectrum of flavours, dense yet fresh, with aromas of dried fruit upon melting, followed by honeyed and spicy notes. Long lasting flavours similar to that of a dark chocolate.

Ingredient pairing: Raspberry, tea, exotic fruit, hazelnut, pecan, lemon.

Main ingredients

Cocoa rate Cocoa butter

43 37 % min* % min*

*Rounded values

tempErature graph pures plantations milk chocolate C° C°

50 Fondre à 42-45°C 50 Melting 107-113°F

40 40 Travailler à 28-30°C Working 82-86°F 30 30

Refroidir à 27-28°C Cooling 81-83°F 20 20

10 10

Chocolat Lait Milk Chocolate 0 0 Melting Point Température de fonte Melting Point

PACKAGING 200 gr bars: 1 kg flow pack 5 kg box 20kg master

Drops : 5 kg bag 10 kg master Use

Decorating Coating Moulding

Ganache Mousses Ice Creams

Legend : Not recommended May be used Recommended use Drinks Bars Ideal use recipe idea: Tannea® lait 43 ganache sweets

Process Heat the cream with sugars to 65°C. Add the butter. Pour onto the chopped couverture chocolate. Make an emulsion. Check the temperature. Pour into a frame. Tannea® Tannea® Leave to crystallise for 48h. lait 43 lait 43 Cut up and coat. coating ganache For one 33/33 cm frame, 1 cm thick. tannea® 43 Ganache Ingredients Quantities % Cream 35% fat 390 gr 26 Sorbitol powder 75 gr 5 DE60 glucose 75 gr 5 Dairy butter 82% fat 50 gr 3 Tannea® Lait 43 910 gr 61 Total 1 500 gr 100

Find out more recipes available on our web site: www.chocolateriedelopera.com ®

Chocolaterie de l’OpEra® 846, Chemin du Barret - 13160 CHATEAURENARD – France Tel : + 33 (0) 4 90 87 00 10 Fax France : + 33 (0) 4 90 87 02 10 Fax Export : + 33 (0) 4 90 21 15 60 www.chocolateriedelopera.com [email protected] All the information given is a rough guide which does not engage the responsibility of the Chocolaterie de l’Opéra the Chocolaterie of the responsibility does not engage guide which is a rough given All the information