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Dekofee - Fondant Smoother sharp Edges
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Valrhona - Guanaja, chocolat noir 70%, 1 kg
12386
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Guanaja develops extraordinary bitterness, revealing whole aromatic range of warm notes.
Courbe tempérage / Tempering temperatures:
Fonte: 55-58° C, cristallisation: 28-29° C, travail: 31-32°
Due to different temperatures, the drops may melt in transit. They still can be used but they may not arrive in the original wafer shape.
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