Azelia 35% Chocolate Beans - 3kg
Professional 3kg size of Azelia milk chocolate with Piedmont hazelnuts.
Azelia 35% in professional 3kg size, for workshops and chocolatiers. Milk chocolate containing real roasted Piedmont hazelnuts ground into the mass. Natural praline profile without added flavor, ideal for recipes inspired by Italian Gianduja.
Technical characteristics
1Aromatic profile
Tasting notes
3How much chocolate do you need?
4For what use?
Patissland evaluation based on Valrhona's recommended applications for this product.
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect release.
45 - 50 °C
27 - 28 °C
29 - 30 °C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C after melting. A quick and reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
7Partners of this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Azelia 35-35% crunchy praline bites
InspirationAzelia shell 35-35%, crunchy almond hazelnut praline filling, finished with roasted hazelnuts. Triple hazelnut for enthusiasts.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Hazelnut blend |
| Type | Milk |
| Cocoa content | Minimum 35% |
| Fluidity | 4 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk, soy (depending on reference). Possible presence of nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques. Valrhona has exclusively produced couvertures since 1922.
What is the difference between beans and pistoles?
No quality difference: beans are drop-shaped, pistoles are flat discs. Both melt identically. Valrhona historically produces beans but also offers some references in pistoles depending on the market.
How many beans in 100g?
About 35 to 40 Valrhona beans for 100g (varies by reference). Convenient size for dosing by the gram without weighing once you are used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is enough.
How to store Valrhona chocolate?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life 18 months. No problem if the chocolate whitens slightly: it remains usable in baked pastry.
To go further
Explore the Valrhona collection, chocolates and pralines, Silikomart molds on Patissland.
- 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
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free


