Milk chocolate with Piedmont hazelnuts and a delicious praline profile.
Azelia 35% is a milk chocolate containing real roasted Piedmont hazelnuts, ground and incorporated into the chocolate. The result: a naturally praline-like profile, with no added flavorings. Ideal for recipes that call for the spirit of "Gianduja" in a couverture chocolate.
Tasting notes
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
| What will you use it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl or on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
Patissland rating based on the applications recommended by Valrhona for this product.
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, snap and perfect unmolding.
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
Valrhona products that perfectly complement this chocolate in your creations.
A creative idea by Patissland to showcase the unique profile of this product.
Azelia 3535% shell, crunchy almond and hazelnut praline filling, finished with roasted hazelnuts. Triple hazelnut for fans.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Hazelnut blend |
| Type | Milk |
| Cocoa content | Minimum 35% |
| Fluidity | 4 out of 5 drops |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Couverture chocolate has a high cocoa butter content (usually 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.
No difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced fèves, but also offers some products as pistoles, depending on the market.
About 35 to 40 Valrhona fèves per 100 g (varies by product). A convenient format for measuring to the nearest gram without weighing once you get used to it.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap and shelf life. For uses where it's mixed in (mousses, ganaches, cookies): not required; simply melting it is sufficient.
Ideally store at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops a slight bloom: it is still suitable for baking.
Explore the Valrhona collection, chocolates and pralines, Silikomart molds on Patissland.
