Fèves Equatoriale Lait 35% Valrhona - Format 3kg
Fèves Equatoriale Lait 35% Valrhona - Format 3kg

Equatorial Milk Chocolate Couverture 35% – 3kg

€99,99
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Made in France

Other formats available

Fèves Equatoriale Lait 35% - 1kg Equatorial Milk Chocolate Callets 35% – 1kg €34,99
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Valrhona - Couverture Chocolate

Equatoriale Milk 35% Callets

Equatoriale 35% Milk Couverture: roundness and versatility.

Equatoriale Milk 35% is a Valrhona milk couverture with a moderate content. Its round, indulgent milky profile makes it a versatile choice for everyday ganaches, mousses, and coatings. Particularly appreciated for its milk/cocoa balance, suitable for a wide audience.

3kg format: who is it for?

This 3kg format is intended for experienced pastry chefs and workshops/professionals: it offers a better price per kg than the 1kg format.

Technical specifications

35%
Cocoa
Minimum guaranteed content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops

2Aromatic profile

Major profile
milky
Minor note
indulgent
signature
round

Tasting notes

cooked milksweetnessbiscuit

4How much chocolate do you need?

Quantity required525 g
Recommended format1 x 1 kg bag
Tempering allowance (10%)578 g
Tip: Always allow for 10% extra to account for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.

5What is it for?

Evaluation based on the applications recommended by Valrhona for this product.

Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets

6Tempering curve

The official Valrhona curve for this chocolate.

1
Melting

45–50°C

Double boiler or microwave in stages
2
Cooling

27–28°C

Formation of stable crystals
3
Working

29–30°C

Ideal molding temperature

Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate’s weight), added at 34–35°C. A fast, reliable tempering method favored by professionals.

7Flavor pairings

Ingredients officially recommended by Valrhona to enhance this chocolate.

caramel
hazelnut
praliné
nuts

8Perfect pairings for this chocolate

Valrhona products that perfectly complement this product.

50% Almond Hazelnut Praliné
Pairs well with
50% Almond Hazelnut Praliné
15.99 €
→
Hazelnut Spread
Pairs well with
Hazelnut Spread
12.99 €
→
250g Milk Chocolate Chips
Pairs well with
250g Milk Chocolate Chips
12.99 €
→

9Signature recipe for this chocolate

A creative idea by Patissland to showcase the unique profile of this product.

Equatoriale Milk 35% hazelnut praline log cake

Inspiration

Chocolate biscuit, Equatoriale Milk 35% mousse, hazelnut praline insert, caramel glaze. The creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.

Complete technical sheet

Brand Valrhona (France, Tain-l'Hermitage)
Range Blend
Type Milk
Cocoa content Minimum 35%
Fluidity 4 out of 5 drops
Available sizes 1kg, 3kg
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)

Frequently asked questions

Which size should you choose: 250g, 1kg, or 3kg?

250g to try it or for an occasional dessert. 1kg for a regular amateur pastry chef (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger formats.

What is couverture chocolate?

Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques.

Is tempering mandatory?

For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.

How many fèves are in 100g?

Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring by the gram without weighing once you are used to it.

How should Valrhona chocolate be stored?

Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, keeps for 18 months.

To go further

Explore the Valrhona collection, chocolates and pralines, and Silikomart molds on Patissland.

Shipping and Delivery
Processing and Delivery Times
  • Order Preparation: 0 to 2 working days
  • France, Belgium, Germany: 1 to 2 working days
  • Europe: 2 to 5 working days
  • Click & Collect Osny: 24-48h
Shipping Fees
  • FR, BE, DE: based on weight
  • Europe: based on country and weight
  • Click & Collect Osny: Free
Exact fees are calculated at checkout.

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