Valrhona - Pure Cocoa Butter
Valrhona cocoa butter
Pure Valrhona cocoa butter, 3 kg pistole format for tempering and cooking.
Valrhona cocoa butter in 3 kg pistoles. A 100% plant-based raw ingredient obtained by pressing cocoa beans. Dual use: (1) in pastry, for tempering chocolate (1% per kg of chocolate) to achieve perfect crystallization and an impeccable shine, (2) in cooking, as an alternative to butter or oil for high-temperature cooking (withstands over 200°C without burning). Neutral flavor that does not mask the other ingredients.
Features
100% pure
Composition
Natural cocoa butter
Cocoa
Origin
Bean pressing
200°C+
Resistance
Ideal for high-temperature cooking
1Choose the right size
Compare the available sizes. Click on a size to access it.
2Profile and identity
Major profile
neutral
Minor note
100% plant-based
Signature
tempering and cooking
Features
3Recommended applications
The pastry and professional applications best suited to this product.
chocolate tempering (1% per kg)
cooking food (alternative to butter/oil)
thin ganaches
chocolate piping
fine molded chocolates
4Flavor pairings
What to use this cocoa butter with in pastry or cooking.
all couverture chocolate
meat and fish for cooking
crunchy vegetables
5Perfect pairings for this cocoa butter
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A practical application to showcase this product in your creations.
Express Mycryo tempering
TechniqueMelt 1 kg of couverture chocolate (Caribbean 66%, for example) at 40–45°C. Let it cool to 34–35°C for dark chocolate (33–34°C for milk/white chocolate). Add 10 g (1%) of Valrhona cocoa butter in pistoles or drops and mix well. Work at 31–32°C for dark chocolate, 29–30°C for milk/white chocolate. Guaranteed crystallization and an impeccable shine.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Pure ingredients - Cocoa butter |
| Composition | 100% pure, natural cocoa butter |
| Packaging | Pistoles |
| Heat resistance | Over 200°C without burning |
| Format | 3 kg |
| Storage | 16 to 18°C, protected from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is cocoa butter used for in pastry?
Three main uses: (1) tempering chocolate (add 1% of the chocolate’s weight at 33–34°C to pre-crystallize it and achieve a perfect shine), (2) thinning chocolate that is too thick, and (3) cooking food, as an alternative to oil or butter. Withstands over 200°C without burning.
How do you temper with Valrhona cocoa butter?
Melt your chocolate at 40–45°C, then let it cool to 34–35°C (dark) or 33–34°C (milk/white). Then add 1% cocoa butter in pistoles or drops (10 g per 1 kg of chocolate). Mix well. Work at 31–32°C for dark chocolate, 29–30°C for milk/white chocolate. A quick, reliable method with no need for tabling.
Valrhona cocoa butter vs. Cacao Barry Mycryo?
Mycryo is a Cacao Barry brand of cryogenically treated cocoa butter in a fine powder. Valrhona cocoa butter in pistoles or drops has the same function and properties (100% pure). The difference is the form: Valrhona pistoles/drops are measured with a spoon, while Mycryo is sprinkled. Both work at 1% of the chocolate’s weight.
How do you use it for savory cooking?
Melt 1–2 tablespoons of cocoa butter in the pan or coat the food with it before cooking. Ideal for searing meat, fish (scallops, foie gras), and vegetables at higher temperatures than traditional butter. Neutral flavor that does not mask the other flavors. 50–70% fewer calories than cooking with butter.
Which format should you choose: 3 kg or 10 kg?
3 kg in pistoles: regular use, advanced home workshop, or small-scale pastry production. 10 kg in drops: professional chocolate workshops and pastry shops with daily consumption. The 10 kg format offers a better price per kg.
To take it further
Explore the Valrhona collection, chocolates and pralines, and chocolate molds at 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.
