3kg professional format of Azelia milk chocolate with Piedmont hazelnuts.
Azelia 35% in a 3kg professional format, for workshops and chocolatiers. Milk chocolate containing real roasted Piedmont hazelnuts ground into the mass. A natural praline profile with no added flavoring, ideal for recipes inspired by Italian Gianduja.
Tasting notes
Patissland assessment based on the applications recommended by Valrhona for this product.
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.
45 - 50 °C
27 - 28 °C
29 - 30 °C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34-35 °C after melting. A quick and reliable method favored by professionals.
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 35% shell, crunchy almond hazelnut praline filling, finished with roasted hazelnuts. Triple hazelnut for true hazelnut lovers.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Hazelnut Blend |
| Type | Milk |
| Cocoa content | 35% minimum |
| Fluidity | 4 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 nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced couverture chocolate exclusively since 1922.
There is no difference in quality: feves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced feves, but also offers certain products in pistole form depending on the market.
Approximately 35 to 40 Valrhona feves per 100g, varying by product. A convenient format for measuring to the exact gram without weighing once you are used to it.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, it is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
Ideally at 16-18 °C, in a dry place protected from light and odors. Avoid the refrigerator (condensation causes blooming). In a resealed bag, it keeps for 18 months. Slight blooming is not a problem: the chocolate remains suitable for baked pastry applications.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds at Patissland.
