EBONY 72% - WEISS Couverture Chocolate (4x1 / 5 / 10 kg) - WEISS

EBONY 72% - WEISS Couverture Chocolate (4x1 / 5 / 10 kg) - WEISS

1022018
144.50 € excl. VAT
152.45 € incl. VAT
Delivery: 3 to 5 working days

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The Ebony couverture chocolate from WEISS. An exceptional product specially designed for catering professionals .

This chocolate offers a unique taste experience. It is made by mixing Ecuadorian beans which provide an African cocoa at 72% concentration.

This couverture chocolate was awarded a Blue Ribbon at the Intersuc trade fair, which is a testament to its superior quality and exceptional taste. It is perfectly suited for coating, molding and baking, allowing you to create original and elegant creations.

Weiss EBONY 72% couverture chocolate is Kosher Parvé certified.

Ingredients

Cocao beans, sugar, cocoa butter, vanilla extract

Packaging

Available in :

  • 5 kg resealable bucket
  • 10 kg resealable bucket
  • Set of 4 practical, resealable 1 kg bags (kraft bags made in France and 100% recyclable)

Discover the Dome of Wonders, created by Jonathan Chauve, Weiss Pastry Chef & Chocolatier, in the Recipes tab below ⬇️

Characteristics of Ebony 72% dark couverture chocolate

  • Origin (Geographical): Ivory Coast, Ecuador, Ghana, Venezuela, Grenada
  • Cocoa content: 72%
  • Fluidity level: 3
  • Fineness: ≤ 18 µm
  • Viscosity: ≤ 2 Pa.s
  • Flow limit: ≤ 8 Pa
  • Moisture content: ≤ 0.8%
  • Cocoa fat content: 44%
  • Sugar content: 28%

Ingredients of Ebène Weiss Baking Chocolate

  • cocoa beans,
  • sugar,
  • cocoa butter,
  • vanilla

Allergens:

May contain traces of Milk, Egg, Sesame, Nuts.

Recipe Ideas with Ebène Weiss Pastry Chocolate

  • Dark Chocolate Mousse: Prepare a light and intense mousse using the melted 72% Ebène Dark Chocolate from Weiss . Gently melt the couverture chocolate , then incorporate it into a preparation based on egg whites to obtain a mousse rich in flavors.
  • Chocolate Ganache: Make a creamy ganache using the melted dark chocolate . Melt the baking chocolate and mix it with hot cream. Let it cool and use this ganache to fill cakes, macaroons or truffles.
  • Dark Chocolate Ice Cream: Prepare an artisanal ice cream using the Ebony couverture chocolate 72% : melt the chocolate melts and incorporate them into a homemade ice cream base. Let it sit to obtain an ice cream with an intense dark chocolate flavor.
  • Ebony Chocolate Sauce: Prepare a rich sauce using Weiss couverture chocolate . Melt the chocolate melts and add some cream to obtain a perfect sauce to cover your desserts, pancakes or fruits.
  • Dark Chocolate Truffles: Make chocolate truffles with 72% Ebony couverture chocolate. Melt the chocolate and mix it with cream and butter to obtain a ganache. Let cool, then form balls that you will roll in cocoa powder or hazelnut pieces.
  • 72% Dark Chocolate Tart: Prepare a gourmet tart using 72% Ebony Dark Chocolate from Weiss. Melt the pastry chocolate fondettes and pour them onto a previously baked shortcrust pastry base. Let cool and enjoy this dark chocolate tart!

WEISS couverture chocolates for pastry professionals

WEISS is a renowned brand in the chocolate industry and offers a complete range of high-quality couverture chocolates. WEISS couverture chocolates are specially designed to meet the needs of pastry and confectionery professionals, as well as individuals looking for exceptional products.

The WEISS brand offers a variety of flavors, ranging from classic dark chocolates to the most original white and milk chocolates. WEISS couverture chocolates are made from the best cocoa beans from different regions, guaranteeing superior quality and a range of refined flavors.

The Dome of Wonders

Jonathan Chauve, WEISS Pastry Chef & Chocolatier

Steps : 3
Number of portions : 30 tartlets

1 - Cocoa Sponge Biscuit

  • In a mixer bowl fitted with a whisk, beat the egg whites with the Albuwhip until stiff, gradually adding the caster sugar.
  • Add the egg yolks, mixing gently with a silicone spatula.
  • Gradually add the previously sieved powders.
  • Mix until you have a homogeneous mixture, taking care not to let the biscuit fall.
  • Spread immediately on a baking sheet covered with baking paper.
  • Bake for about 12 minutes at 180°C in a fan-assisted oven.
  • Leave to cool and set aside.
  • Cut out 30 discs of Ø6cm then leave the biscuit scraps to dry in an oven or in a warm oven.

2 - Meringues

  • In a mixer bowl placed on a bain-marie, mix the egg whites, caster sugar and Albuwhip, heat to 50°C until the sugar is completely dissolved.
  • Beat at medium speed until cooled and a fairly firm meringue is obtained.
  • Gradually add the sifted icing sugar with the powder of your choice (cocoa, raspberry, passion fruit, etc.) using a silicone spatula.
  • Poach Ø4cm meringue domes then place in the oven preheated to 100°C for about 45min.
  • After cooking, set aside to protect from humidity.

3 - Ebony Whipped Ganache

  • In a saucepan, bring the whole milk, cream (1), glucose and inverted sugar to the boil then pour over the melted Ebène 72% couverture.
  • Emulsify well using a hand blender.
  • Add the cold cream (2) then blend again.
  • Cool quickly to 4°C then leave to crystallize for 12 hours before use.

Finishes / Decors

In a mixer bowl fitted with a whisk, whip the ganache at medium speed until you obtain a pipeable texture.
Fill the bases of the Ø8cm vanilla sweet tarts, smooth flush with a spatula then place a cocoa biscuit disc.
Place a meringue dome in the centre of each tartlet then pipe a dome of Ebène 72% whipped ganache using a bag fitted with a Ø3cm cookie cutter.
Crush the dried cocoa biscuit scraps then sprinkle the ganache dome over the dome, then the shiny granules and WP crispies.
Tip: you can assemble the mixture in Ø7cm silicone half-sphere moulds, freeze and remove and decorate as needed.

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

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