Valrhona Confection · Pure Origin Madagascar
Madagascar beans 80% - 3kg
80% single-origin Madagascar, fruity and powerful.
This 80% single-origin Madagascar dark couverture concentrates the distinctive character of Malagasy cacao: a naturally pronounced tangy, fruity profile marked by red berry notes, characteristic of the island's cacaos. Its high cocoa content reveals the complexity of the Malagasy terroir.
Technical characteristics
80%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●○○○
Fluidity
2 drops out of 5
1Aromatic profile
Major profile
fruity
Minor note
powerful
Signature
tangy
Tasting notes
2Cacao origin
Country
Madagascar
Region / Terroir
Madagascar
Cacao variety
Trinitario
3How much chocolate do you need?
Amount required525 g
Recommended format1 × 1kg bag
Tempering allowance (10%)578 g
Tip: Always allow for 10% extra to account for natural tempering losses (residue in the bowl or on the spatula). The 1kg or 3kg format always offers a better price per kg.
4What is it for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror-like shine, a crisp snap, and perfect release from the mold.
1
Melting
50 - 55 °C
Bain-marie or microwave in stages
2
Cooling
28 - 29 °C
Formation of stable crystals
3
Working
31 - 32 °C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34-35 °C after melting. A quick, reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
red berries
citrus fruits
mild spices
7Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Madagascar 8080% red fruit tart
InspirationBreton sablé pastry shell, whipped Madagascar 8080% 35% ganache, fresh raspberries, and strawberry brunoise. The natural acidity of the red fruits enhances the chocolate's fruity profile.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Origine range |
| Type | Dark |
| Cocoa content | Minimum 80% |
| Origin | Madagascar |
| Region | Madagascar |
| Cocoa variety | Trinitario |
| Fluidity | 2 drops out of 5 |
| Storage | 18 months at 16–18 °C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolates 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 identically. Valrhona has historically produced fèves, but also offers some products as pistoles depending on the market.
How many fèves are in 100g?
Approximately 35 to 40 Valrhona fèves per 100g (varies by product). A practical format for measuring to the nearest gram without weighing once you are 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; simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18 °C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = blooming). In a resealed bag, it keeps for 18 months. No problem if the chocolate whitens slightly: it remains suitable for baked pastry applications.
Learn more
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds on 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.
