Valrhona Grand Cru · Pure Origin Madagascar
Millot 74% Organic Dark Chocolate - 3kg
Organic, pure origin Domaine Millot Madagascar, fruity with tangy notes.
Millot 74% Organic is a Grand Cru from Domaine Millot, a historic plantation in Madagascar with which Valrhona has worked for over 30 years. The Ambanja terroir, in the north of the island, produces an exceptional Trinitario cocoa: a tangy fruity profile characteristic of Malagasy cocoas, with natural red fruit notes.
Technical characteristics
74%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Major profile
fruity
Minor note
tangy
Signature
red fruits
Tasting notes
2Cocoa origin
Country
Madagascar
Region / Terroir
Millot Estate (Ambanja)
Cocoa variety
Trinitario
Status
Grand Cru Valrhona
Certification
Organic farming
3How much chocolate do you need?
Required quantity525 g
Recommended size1 bag of 1kg
Tempering margin (10%)578 g
Advice: Always plan 10% extra for natural tempering losses (residues in the bowl, on the spatula). The 1kg or 3kg size always offers a better price per kg.
4For what use?
Patissland rating based on Valrhona's recommended applications for this product.
Ganaches
★★★★★
Mousses
★★★★★
Molded bonbons
★★★★★
Bars
★★★★★
Coatings
★★★★★
Ice creams & sorbets
★★★★★
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.
1
Melting
50 - 55 °C
Bain-marie or microwave in intervals
2
Cooling
28 - 29 °C
Crystallization of the right crystals
3
Work
31 - 32 °C
Ideal molding temperature
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.
red fruits
citrus
green tea
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.
Red fruit tart Dark Millot 74%
InspirationBreton shortbread shell, dark Millot 74% 35% whipped ganache, fresh raspberries and diced strawberries. The natural acidity of red fruits enhances the fruity profile of the chocolate.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Single Origin |
| Type | Dark |
| Cocoa content | Minimum 74% |
| Origin | Madagascar |
| Region | Millot Estate (Ambanja) |
| Cocoa variety | Trinitario |
| Status | Grand Cru Valrhona |
| Certification | Organic farming |
| Fluidity | 3 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 to dose 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 sufficient.
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, polycarbonate candy 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.
