ANËO 34% - WEISS Couverture Chocolate - 5kg
1121367
165.00 € excl. VAT
174.08 €
incl. VAT
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 Summer Mille-Feuille, by Jonathan Chauve, Weiss Pastry Chef & Chocolatier, in the Recipes tab below ⬇️
Description
expand_moreFondettes 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.
Recipes
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Summer Mille-feuille
Jonathan CHAUVE, WEISS Pastry-Chef & Chocolatier
Revisit the traditional mille-feuille with a summer recipe that is delicious, not too sweet, and wonderfully crispy.
"The assembly of this mille-feuille can be done in two different ways: strip assembly for optimized production or individual assembly for last-minute plating, with an even more premium touch using caramelized arlettes."
For approximately 15 individual desserts (1 frame of 40 x 60 cm)
Steps: 6
1 - Puff Pastry
- 334g T65 flour
- 7g Salt
- 53g Unsalted butter
- 167g Water
- 3g White vinegar
- 200g Dry butter (for layering)
Knead the flour, salt, unsalted butter, and water without overworking the dough. Let cool in the refrigerator.
Give 2 single folds, then chill for at least 1 hour. Repeat this operation twice to have a total of 6 single folds.
During the last fold, lightly roll out the dough to a thickness of 2.5cm and chill.
For individual assembly, using a cutter, cut 15 slices, 3mm thick and 12cm long, from the dough to make arlettes for the top of the mille-feuilles.
Place on a non-stick baking sheet and cover with parchment paper and a second baking sheet.
Roll out the puff pastry to 3mm, approximately a 40 x 50cm sheet.
Place on a non-stick baking sheet and cover with parchment paper and a second baking sheet.
Bake for about 25 minutes at 170°C before removing the top baking sheets.
Continue baking for 10 to 15 minutes to achieve a nice golden color.
2 - Caramel
- 300g Granulated sugar
Make a dry caramel in a saucepan. Pour onto parchment paper and let cool.
Blend to reduce to powder.
Sprinkle the arlettes with the blended caramel as soon as they come out of the oven.
If necessary, return to the oven for a few seconds to melt the caramel.
Let cool on a wire rack, then store airtight.
3 - Anëo 34% Rose Whipped Ganache
- 58g 35% liquid cream (1)
- 58g Whole milk
- 2,4g 220B Powdered gelatin (Sosa)
- 15g Water
- 118g Anëo 34% couverture chocolate (Weiss)
- 250g 35% liquid cream (2)
- 4 drops Organic rose water (Sosa)
In a saucepan, boil cream (1) and milk.
Add the gelatin, previously hydrated with cold water, then pour the mixture over the Anëo 34% couverture chocolate.
Emulsify using an immersion blender.
Add the cold liquid cream (2) and rose water. Blend again, then cool quickly to 4°C.
Whip with a whisk attachment on medium speed.
Pipe immediately.
4 - Raspberry Mousse
- 218g Raspberry purée (1)
- 46g Water
- 9g Powdered Gelatin (Sosa)
- 136g Raspberry purée (2)
- 12g Albuwhip (Sosa)
- 136g Granulated sugar
- 191g Whipped cream
Blend fruit purée (1) with the previously rehydrated and melted gelatin (40°C).
Mix raspberry purée (2) with Albuwhip and whip with a whisk attachment.
Add sugar gradually to obtain a fruit meringue.
Continue whipping for 5 minutes at medium speed.
Add the meringue to the purée/gelatin mixture and finish by gently adding the whipped cream.
Pour into a 40 x 60cm frame and freeze.
5 - Raspberry Gel
- 294g Raspberry purée
- 6g Agar-agar (Sosa)
Mix the purée with agar-agar and bring to a boil. Let it gel in the refrigerator.
After 1 hour in the refrigerator, blend until smooth. Transfer to a piping bag.
6 - Assembly & Finishes
- As needed: Fresh raspberries
Strip assembly:
Cut 3 strips of puff pastry, 12cm wide.
Place a strip of raspberry mousse, then cover with a strip of puff pastry.
Pipe the whipped ganache in a line using a 12mm plain nozzle.
Pipe a few lines of raspberry gel between the ganache lines.
Cover with a strip of puff pastry.
Freeze everything for a few minutes, then cut into 3cm portions using a serrated knife.
Decorate with a dot of whipped ganache and a raspberry.
Individual assembly:
Cut puff pastry rectangles, 12 x 3cm.
Place raspberry mousse rectangles of the same size, then cover with a strip of puff pastry.
Pipe two lines of whipped ganache lengthwise using a 12mm plain nozzle.
Pipe a line of raspberry gel between the lines. Place the caramelized arlettes on each mille-feuille.
Decorate with a dot of whipped ganache and a raspberry.
Delivery times
expand_moreDelivery 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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