Valrhona Grand Cru · Pure Origin Venezuela
Araguani 72% beans - 3 kg
Pure origin Venezuela, full-bodied, with warm notes of raisins and licorice.
Araguani is a Venezuelan Grand Cru pure origin chocolate made from Criollo beans from the Sur del Lago region. Its name pays tribute to the Araguaney, Venezuela’s emblematic tree, and the native Guarani people. A Valrhona partner since 2016, the family-owned Cacao San José has been cultivating this rare cocoa in its historic birthplace since 1830.
Technical specifications
- Cocoa
- 72%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 drops out of 5
Flavor profile
Main profile
sweet spices
Minor note
woody
Signature
pronounced bitterness
Tasting notes
Cocoa origin
Country
Venezuela
Region / Terroir
Sur del Lago (Las Virtudes, Tucani)
Cocoa variety
Criollo
Status
Valrhona Grand Cru
Quantity guide
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
| What is it for? | Chocolate mousse (175 g / serves 4) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 x 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl and on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What is it for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Chocolate bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona’s official tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a crisp snap, and perfect release from the mold.
Melting
50 - 55 °CDouble boiler or microwave in short burstsCooling
28 - 29 °CCrystallization of stable crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, based on Valrhona recommendations.
Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Araguani 7272% crémeux with gingerbread
InspirationCreamy cinnamon-infused crémeux with homemade gingerbread. A signature dessert-style verrine with Madagascar vanilla whipped cream and diced poached pear.
Full technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | Minimum 72% |
| Origin | Venezuela |
| Region | Sur del Lago (Las Virtudes, Tucani) |
| Cocoa variety | Criollo |
| Status | Valrhona Grand Cru |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16-18 °C, away from moisture |
| Allergens | Milk, soy (depending on the product). May contain traces of tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is couverture chocolate?
Couverture chocolate has a high cocoa butter content (generally over 31%) and is intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt in the same way. Valrhona has traditionally made fèves, but also offers some products as pistoles depending on the market.
How many beans are there in 100 g?
About 35 to 40 Valrhona beans per 100 g (varies by product). A practical format for measuring by the gram without weighing once you get used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, decorations): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required, simply melting it is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes bloom). In a resealed bag, it keeps for 18 months. Slight chocolate bloom is not a problem: it is still suitable for baking.
Additional resources
Explore the Valrhona collection, chocolates and pralines, polycarbonate chocolate molds on Patissland.
Explore more
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.
