Valrhona Confection · Pure Origin Ghana
Ghana 80% Confection dark chocolate - 3 kg
Pure-origin Ghana 80% Confection couverture, intense and cocoa-forward.
Pure-origin Ghana 80% dark Confection chocolate. Valrhona Confection range: high-cocoa couverture chocolates for intense professional baking. Powerful cocoa-forward profile typical of Ghanaian terroir.
Technical specifications
- Cocoa
- 80%
- Minimum guaranteed content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●○○○
- 2 drops out of 5
Aromatic profile
Main profile
cocoa-forward
Minor note
powerful
Signature
intense
Tasting notes
The origin of the cocoa
Country
Ghana
Region / Terroir
Ghana
Cocoa variety
Forastero
Quantity guide
Indicative example, corresponding to the settings below. Adjust the quantity to suit your preparation.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 sachet of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl, 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
Bars
Coatings
Ice creams & sorbets
Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect release from the mold.
Source
50 - 55 °CDouble boiler or microwave in intervalsCooling
28 - 29 °CCrystallization of the desired crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
Perfect partners 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.
Confection Ghana 8080% pure cocoa dark mousse
InspirationClassic mousse made with pâte à bombe, without whipped cream to preserve the purity of the cocoa. Served with a few citrus zests and a touch of fleur de sel.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Confection Origine |
| Type | Dark |
| Cocoa content | 80% minimum |
| Origin | Ghana |
| Region | Ghana |
| Cocoa variety | Forastero |
| Fluidity | 2 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from humidity |
| 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 is chocolate with a high cocoa butter content (generally over 31%) 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 produced fèves, but also offers certain products as pistoles, depending on the market.
How many fèves are in 100 g?
About 35 to 40 Valrhona fèves per 100 g (varies by product). A convenient size for measuring to the nearest gram without weighing once you get used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, 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 = whitening). Once resealed in its bag, it keeps for 18 months. Slight chocolate bloom is not a problem: it is still suitable for baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, polycarbonate candy molds at Patissland.
Explore further
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.
