Valrhona Confection · Single-Origin Dominican Republic
80% Confection Dominican Republic Dark Chocolate - 3 kg
80% Confection couverture, single-origin Dominican Republic, balanced and fruity.
80% Confection dark chocolate, single-origin Dominican Republic. A rare, balanced fruity profile for a high-cocoa chocolate: the bitterness remains moderate, balanced by natural notes of yellow fruits and citrus. For pastry chefs seeking an approachable 80%.
Technical characteristics
80%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●○○○
Fluidity
2 drops out of 5
1Aromatic profile
Major profile
fruity
Minor note
intense
Signature
balanced
Tasting notes
2Cocoa origin
Country
Dominican Republic
Region / terroir
Dominican Republic
Cocoa variety
Trinitario
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1kg bag
Tempering allowance (10%)578 g
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl or on the spatula). The 1kg or 3kg format always offers a better price per kg.
4What is it for?
Patissland evaluation 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
Double boiler or microwave in stages
2
Cooling
28 - 29 °C
Crystallization of the right 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 and reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
yellow fruits
citrus fruits
nuts
7This chocolate’s companions
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to highlight this product's unique profile.
Red fruit tart with dark Confection Dominican Republic 80%
InspirationBreton shortbread shell, whipped dark Confection Dominican Republic 80% 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 | Origin Confection |
| Type | Dark |
| Cocoa content | Minimum 80% |
| Origin | Dominican Republic |
| Region | Dominican Republic |
| 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 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 identically. Valrhona has historically produced fèves, but also offers certain products as pistoles depending on the market.
How many fèves are in 100 g?
Approximately 35 to 40 Valrhona fèves per 100 g (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 storage. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting 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). In a resealed bag, it keeps for 18 months. No problem if the chocolate whitens slightly: it remains suitable for baked pastries.
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.
