Maracaibo Clasificado 65 % from Felchlin has the harmonious combination of coffee and plum aromas that nhances the distinct cacao flavour. The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon. These lend a festive character to Maracaibo Clasificado 65 %, which is further enhanced by the final sensation of a light, sweet raisin bouquet.
The cacao region “Sur del Lago” is found in Venezuela, near lake Maracaibo. In the hills at the base of the Andes lies an area of approximately 5‘000 ha, which is used to cultivate cacao trees. There are no cooperatives in Venezuela. This is the reason why Felchlin Switzerland works together with the family Franceschi. They have been active cacao farmers for generations and possess their own cultures. In addition, they handle in premium quality cacao, including controlling the quality and the drying process before shipping the cacao beans to Europe.
Main harvest: December – March
“cocoa mass sugar cocoa butter emulsifier (E322: soya lecithine) vanilla ; Cocoa Minimum 65% ; Allergens Info : hazelnuts, almonds, milk (including lactose), soya lecithin”
CRÈME ANGLAISE – BASE RECIPE FOR CHOCOLATE CREMEUX
|Crème Anglaise Base Recipe DARK
||Crème Anglaise Base Recipe MILK & WHITE
|500g Cream, 35%
||500g Cream, 35%
|200g Pasteurised egg yolk
||200g Pasteurised egg yolk
Bring the milk, cream and glucose to the boil and pour slowly onto the egg/sugar mixture. Stirring continuously and carefully cook to 82-84°C and then strain through a fine sieve. Cool down and use at between 20-25°C. Sprinkle the powdered gelatine over the cold water, stir well and leave at least10 minutes to bloom. Keep in the refrigerator before using.
100g Powder gelatine
600g Cold water
Sprinkle the powdered gelatine over the cold water, stir well and leave at least
10 minutes to bloom. Keep in the refrigerator before using.