Satilia 31% White Couverture Chocolate Valrhona – Special Coating (12 kg)

The Satilia 31% White Chocolate is the reference technical solution by Valrhona for finishing and coating work. Specifically designed to meet the demands of pastry and chocolate laboratories, this couverture chocolate offers remarkable fluidity and a very smooth flavor profile. Its silky texture ensures a thin and even layer, highlighting your praline or ganache fillings without masking their original taste.

Technical Excellence Serving Productivity

• Optimized Fluidity for Coating: The Satilia range is renowned for its ease of use, allowing for homogeneous coatings without excess thickness, resulting in an absolutely clean visual finish.

• Balanced Sensory Profile: A round and comforting taste, with delicate milky notes and a subtle touch of natural vanilla.

• Professional Format: The 12 kg carton packaging is ideal for large productions, ensuring efficient stock management for bakers, pastry chefs, and caterers.

• B Corp Commitment: By incorporating Satilia into your recipes, you choose a chocolate produced according to certified social and environmental standards.

Recommended Applications

Although its main use is coating, its versatility allows for many applications:

• Coating (Primary Use): Ideal for enhancing your pralines and chocolate candies.

• Mousses and Creams: Provides a smooth base and an elegant ivory color.

• Moldings and Bars: Offers stable crystallization and perfect shine after tempering.

• Ice Creams and Sorbets: Blends harmoniously for indulgent frozen preparations.

Characteristics and Composition

• Format: 12 kg carton (beans).

• Ingredients: Sugar, cocoa butter, whole MILK powder, emulsifier: sunflower lecithin, natural vanilla extract.

• Allergens: Contains milk. May contain traces of nuts and soy.

• Nutritional values (per 100 g): Energy 584 kcal; Fat 38.8 g (of which saturated 23.2 g); Carbohydrates 51.6 g (of which sugars 51.5 g); Protein 7.2 g.

Logistics Note: This product requires a preparation time of 48 to 72 hours. During summer, we recommend particular care with the delivery method to preserve the quality of the cocoa butter.

All About Satilia White Chocolate (Tips & Tricks)

Why prefer Satilia White over Ivoire 35% for coating? While Ivoire is appreciated for its very milky taste and richness, Satilia White has been formulated with a specific fluidity index that facilitates use in enrobing machines or manual dipping. It allows for a thinner shell, which is often sought to balance the chocolate-to-filling ratio in fine chocolate making.

What is the ideal tempering curve for Satilia 31% beans? To ensure lasting shine and a clean snap, follow this curve:

1. Melting: 45 - 48°C.

2. Crystallization: 26 - 27°C.

3. Working temperature: 28 - 29°C. Its stable composition makes this process particularly reliable, even for large-scale productions.

How to properly store a 12 kg carton once opened? White chocolate is extremely sensitive to odors and oxidation. Store your beans in their original packaging tightly closed or in an airtight container, in a dry and cool place (16-18°C). Avoid temperature fluctuations that could cause fat bloom, which is detrimental to the visual appearance of your future coatings.