Fèves Equatoriale Noir 55% - 3kg
Fèves Equatoriale Noir 55% - 3kg

Equatorial Dark Chocolate Couverture Wafers 55% – 3kg

€89,99
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Made in France

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Fèves Equatoriale Noir 55% - 1kg Equatoriale Noir 55% Chocolate Feves - 1 kg €34,99
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Valrhona – Couverture Chocolate

Equatoriale Noir 55% beans

Equatoriale 55% dark couverture, versatile and accessible.

Equatoriale Noir 55% is a Valrhona dark couverture chocolate with a moderate cocoa content. Its round cocoa profile makes it a versatile choice for general pastry applications: mousses, ganaches, biscuits, and ice creams. It is often used as an entry-level option by artisans who want Valrhona quality in their everyday preparations.

3kg format: who is it for?

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

Technical specifications

55%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops

2Aromatic profile

Main profile
Cocoa-forward
Minor note
Round
Signature
Versatile

Tasting notes

Distinct cocoa flavorRoundnessSweetness

4How much chocolate do you need?

Required quantity525 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 according to the applications recommended by Valrhona for this product.

Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets

6Tempering curve

Valrhona's official tempering curve for this chocolate.

1
Melting

50–55°C

Double boiler or microwave in stages
2
Cooling

28–29°C

Crystallization of the right crystals
3
Working

31–32°C

Ideal molding temperature

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.

7Flavor pairings

Ingredients officially recommended by Valrhona to enhance this chocolate.

Yellow fruits
Hazelnut
Caramel
Dried fruits

8Chocolate pairings

Valrhona products that perfectly complement this product.

Valrhona cocoa butter
Pair with
Valrhona cocoa butter
209.99 €
→
50% Almond Hazelnut Praline
Pair with
50% Almond Hazelnut Praline
15.99 €
→
Dark Chocolate Chips 52% 250g
Pair with
Dark Chocolate Chips 52% 250g
12.99 €
→

9Signature recipe for this chocolate

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

Equatoriale Noir 55% Chocolate Chip Cookies

Inspiration

Homemade cookies with chopped Equatoriale Noir 55% chocolate chips. Crisp and melt-in-the-mouth texture, with a pronounced cocoa flavor. A versatile recipe, popular with both enthusiasts and professionals.

Complete technical specifications

Brand Valrhona (France, Tain-l'Hermitage)
Range Blend
Type Dark
Cocoa content Minimum 55%
Fluidity 4 out of 5 drops
Available sizes 1kg, 3kg
Storage 18 months at 16–18°C, protected from humidity
Allergens Milk (depending on the reference). 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 home pastry enthusiast (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 more than 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, tempering is 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 there in 100g?

Approximately 35 to 40 Valrhona fèves per 100g. A convenient format for measuring to the nearest 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 = sugar bloom). In a resealed bag, it keeps for 18 months.

Take it further

Explore the Valrhona collection, chocolates and pralines, and chocolate 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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