Equatorial Dark Couverture Chocolate 55% Valrhona – Professional Beans
The Valrhona Equatorial Dark 55% Chocolate is the absolute reference for pastry chefs seeking a balanced and versatile couverture chocolate. Known for its roundness and ease of use, it offers smooth cocoa notes that adapt to all your recipes. Whether you are a professional or a passionate amateur, this chocolate guarantees a shiny finish and perfect texture for all your creations.
Excellence and Technical Versatility
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Iconic Bean Format: A unique shape specifically designed by Valrhona to facilitate precise dosing and ensure quick and even melting.
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Aromatic Balance: With 55% cocoa, this chocolate offers a consensual and indulgent flavor, ideal to please the widest audience.
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Professional Quality: The preferred choice of chefs for its exceptional fluidity and consistency, guaranteeing flawless results both in the lab and in the kitchen.
Recommended Applications
Thanks to its balanced composition, Equatorial Dark excels in many preparations:
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Ganaches and Mousses: Provides a smooth texture and delicate chocolate flavor.
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Glazes: Its fluidity allows for smooth, shiny, and bubble-free coatings.
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Moldings and Decorations: Easy to temper for making chocolate shells or fine decorative elements.
Technical Characteristics and Composition
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Ingredients: Sugar (42.48%), cocoa beans (40.7%), cocoa butter (16.4%), emulsifier: sunflower lecithin (0.4%), natural vanilla extract (0.02%).
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Cocoa Profile: Minimum 55% cocoa, pure cocoa butter.
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Allergens: Possible presence of milk and nuts.
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Availability: Product generally available within 2 to 3 business days.
Logistics Advice (Summer Period): Chocolate is sensitive to high heat. In summer, we recommend opting for express delivery and receiving your package without delay to preserve the appearance and quality of your beans.
All About Equatorial Dark (Tips & Tricks)
What is the difference between Equatorial Dark and a more intense dark chocolate like Guanaja? Equatorial Dark (55%) is milder and less bitter. It is ideal for recipes where the chocolate should accompany other flavors (fruits, spices) without overpowering them. For mousses intended for children or those who prefer mildness, it is the perfect choice.
Is it necessary to temper these beans to make homemade chocolates? If you want to make moldings or coatings that are crunchy and shiny and do not bloom at room temperature, tempering is essential. The fluidity of Equatorial Dark makes this step particularly accessible, even for beginners.
How should I properly store my beans after opening the bag? Chocolate should be stored in a dry, cool place (between 16°C and 18°C), away from light and strong odors. Carefully reseal the bag after each use to prevent the chocolate from absorbing ambient moisture.
