ANËO 34% - WEISS Couverture Chocolate - 5kg

ANËO 34% - WEISS Couverture Chocolate - 5kg

1121367
165.00 € excl. VAT
174.08 € incl. VAT
Delivery: 3 to 5 working days

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The Anëo couverture chocolate from WEISS is a product of astonishing purity, it is a fondettes (synonym of couverture chocolate ) white of light color, very little sweetened which caresses the palate thanks to its taste of fresh and creamy milk, perfectly balanced with notes of vanilla from Madagascar.

It has a perfect fluidity and a very melting texture, it will be the ally of your creativity for all uses in pastry or confectionery where white chocolate is necessary. It is an ideal choice for pastry chefs and confectioners who are looking for a white chocolate of astonishing purity for their creations.

The ➕ of the product: with Weiss' iconic Anëo 34% couverture you can create a whipped ganache with a remarkably silky texture and unrivaled whiteness.

Discover the recipe for Childhood Sweetness, by Christophe Devoille, Executive Pastry Chef, Atlantis, The Royal in Dubai, in the Recipes tab below ⬇️

Fondettes sold in 5KG buckets.

Characteristics of Anëo 34% white couverture chocolate

  • % cocoa 30.00
  • Fluidity level 5
  • Fineness 18 µm
  • Viscosity ≤ 1.5 Pa.s
  • Flow limit ≤ 5 Pa
  • Humidity ≤ 1.6%
  • % cocoa fat: 34.00
  • % sugar: 37.00
  • % milk fat: 07.00

Nutritional values ​​(100g) of Anëo 34% white couverture chocolate

  • Energy: 606 kcal
  • Energy: 2551 kJ
  • Fat: 43.1 g
  • Saturated fatty acids: 26.6 g
  • Carbohydrates: 47.5 g
  • Sugars: 47.5 g
  • Protein: 6.9 g
  • Salt: 0.23 g
  • Fiber: 0 g

Anëo chocolate ingredients   Weiss à Pâtisser

  • Sugar
  • Cocoa butter
  • MILK powder
  • Emulsifiers: lecithins
  • Vanilla extract

Please note that Anëo 34% chocolate contains milk and is made in a workshop that also uses eggs, sesame and nuts, which may be allergens for some people

Recipe Ideas for Anëo 34% Weiss Melts

1. Smooth and light Chocolate Drink

  • Prepare a hot drink by melting the Anëo 34% chocolate melts in hot milk.
  • Add a touch of Madagascar vanilla to enhance the flavors.
  • Sprinkle with grated white chocolate for an elegant presentation.

2. Chocolate decoration for cakes and desserts

  • Melt Anëo 34% couverture chocolate.
  • Use it to create decorative designs on cakes, cupcakes or desserts.
  • Add a crunchy texture by sprinkling white chocolate chips on top.

3. Light and fragrant pastry ganache

  • Mix melted Anëo 34% white chocolate with hot cream to obtain a smooth ganache.
  • Let it cool and use this ganache to fill macaroons or garnish small choux buns.
  • Add an exotic touch by incorporating a hint of Madagascar vanilla.

4. Anëo 34% White Chocolate Ice Cream

  • Prepare a vanilla ice cream base.
  • Add pieces of crushed Anëo 34% white chocolate during the cooling phase.
  • Let it set in an ice cream maker to obtain a delicious creamy white chocolate ice cream.

5. Anëo 34% White Chocolate Mousse

  • Melt the Anëo 34% white chocolate couverture.
  • Whip the cream into whipped cream and gently incorporate the melted chocolate.
  • Distribute the mousse into glasses and let it rest in the refrigerator before serving.

6. Anëo 34% White Chocolate Glossy Topping

  • Melt the Anëo 34% white chocolate with a little butter.
  • Let it cool slightly, then pour the topping over a cake or tart.
  • Let it set to obtain a glossy finish and add a touch of sweetness to your desserts.

7. Anëo 34% White Chocolate Sauce for desserts

  • Mix the melted Anëo 34% white chocolate with hot milk and a touch of vanilla.
  • Serve this hot sauce on pancakes, fresh fruit or ice cream.
  • Sprinkle with white chocolate shavings for a gourmet presentation.

8. Anëo 34% White Chocolate Candy Ganache

  • Melt the Anëo 34% white chocolate with hot cream.
  • Let it cool and harden slightly, then shape small truffles.
  • Coat the truffles in dark or milk couverture chocolate to create refined candies.

WEISS couverture chocolates for pastry professionals

WEISS is a renowned brand in the chocolate industry and offers a complete range of couverture chocolates   high quality. WEISS couverture chocolates are specially designed to meet the needs of professional pastry chefs and confectioners, but also individuals looking for exceptional products.

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

Childhood Sweetness

Christophe DEVOILLE, Executive Pastry Chef, Atlantis, The Royal, Dubai

Through this recipe, the Chef invites you to rediscover the flavors of flambéed bananas from his childhood, which his mother accompanied with pecan nuts at the end of cooking.

Yields approximately 20 pieces
Steps: 8

1 - Banana Pound Cake

  • 50g Butter
  • 130g Brown sugar
  • 5pcs Eggs
  • 200g Ripe bananas
  • 130g T55 Flour
  • 3.5g Baking powder
  • 1g Salt
  • 20g Raw pecans (Sosa)
  • 50g Banana slices

Combine the butter and sugar, then gently add the eggs, followed by the ripe bananas in small pieces, and finally the chopped pecan nuts. Add the sifted dry ingredients at the end. Pipe 30g into 5cm silicone molds and add the banana slices. Bake at 170°C (338°F) for 15 minutes.

2 - Pecan Nut Crispy Feuilletine

  • 20g Toasted pecan nuts
  • 10g Dried bananas
  • 20g Cocoa butter
  • 70g Clarified butter
  • 150g Puffed rice
  • 150g Galaxy Milk Chocolate 41% (Weiss)

FMelt the milk chocolate, add the cocoa butter, then the melted butter. Add all the roughly chopped dry ingredients and mix. Form Ø5cm circles and refrigerate.

3 - Caramelized Bananas

  • 450g Granulated sugar
  • 50g Brown sugar
  • 1pc Madagascar vanilla bean
  • 50g Salted butter
  • 4pcs Fresh bananas

Melt the sugar and deglaze with the butter, add the bananas cut into chunks and caramelize. Transfer to a wire rack and let cool. Fill a 5cm diameter silicone mold and refrigerate. Place the second half of the bananas in a half-sphere mold and freeze.

4 - Galaxie Milk Chocolate 41% Mousse

Make a crème anglaise, then add the gelatin and pour over the chocolate, then add the whipped cream.

5 - Soft Banana Caramel

  • 135g Sugar
  • 45g Crystal glucose
  • 1g Salt
  • 200g Liquid cream
  • 50g Banana purée
  • 5g Gelatin
  • 100g Pecan praline

Caramelize the sugar with the glucose, add the salt, then deglaze with the cream and hot banana pulp, bring to a boil, then add the soaked gelatin and pecan praline, blend. Remove the caramelized bananas from the refrigerator, pour the caramel on top, and freeze.

6 - Vanilla-Infused Anëo 34% Whipped Ganache

  • 150g Liquid cream
  • 35g Crystal glucose
  • 4g Gelatin
  • 1pcs Madagascar vanilla bean
  • 100g Anëo White Chocolate 34% (Weiss)
  • 300g Cold liquid cream

Heat the liquid cream with the glucose and infuse the scraped vanilla and the pod. Strain and pour over the white chocolate, make a ganache, add the soaked gelatin and the cold liquid cream. Refrigerate overnight.

7 - Tevenn 36% Spray

Melt all the ingredients in a bain-marie. Use at 50°C (122°F) maximum.

8 - Final Assembly

Once the caramelized banana and banana caramel/pecan inserts are frozen, make the Galaxy Milk Chocolate mousse.
Pipe the mousse into the chosen silicone mould and place the frozen banana and caramel insert inside.
Add the banana and pecan pound cake to finish assembling the small cake. Freeze.
Once frozen, unmold the cake and spray with the Tevenn spray, then place on the banana/pecan crispy feuilletine.
Refrigerate, glaze the caramelized banana half-sphere with Kappa glaze, and place on the small cake.
Whip the Anëo vanilla ganache and pipe it around the dome using a turntable.
Finish the assembly with Cantonese Sosa pecan nuts.

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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