Other formats available
Equatoriale Milk 35% couverture: roundness and versatility.
Equatoriale Milk 35% is a Valrhona milk couverture with moderate cocoa content. Its round, indulgent milky profile makes it a versatile choice for everyday ganaches, mousses, and coatings. Particularly appreciated for its milk-to-cocoa balance, which suits a broad audience.
This 1 kg format is suitable for regular home pastry chefs, for 5 to 15 desserts.
Tasting notes
Evaluation according to the applications recommended by Valrhona for this product.
The official Valrhona curve for this chocolate.
45–50 °C
27–28 °C
29–30 °C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35 °C. Fast, reliable tempering favored by professionals.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Chocolate biscuit, Equatoriale Milk 35% mousse, hazelnut praline insert, caramel glaze. The creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Milk |
| Cocoa content | Minimum 35% |
| Fluidity | 4 drops out of 5 |
| Available sizes | 1kg |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250g to try it or for an occasional dessert. 1kg for a regular home baker (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity enables coating, molding, and all fine chocolate-making techniques.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring to the nearest gram without weighing once you are used to it.
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds on Patissland.
