Valrhona Grand Cru · Pure Origin Ecuador
66% Alpaco Beans - 3kg
Valrhona's first Grand Cru from Ecuador, a tribute to Ecuadorian terroir.
Alpaco is Valrhona's first pure Ecuador Grand Cru de Terroir. Its name comes from the Quechua word “Alpa,” meaning “plain.” Made from Nacional beans (Arriba variety), it highlights the distinctive floral aromas of Ecuadorian cacao, characterized by astringency. Since 2019, Valrhona has supported, with its partner Osella, a Nacional cacao preservation program across 8 provinces of the country.
Technical characteristics
66%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 out of 5 drops
1Aromatic profile
Major profile
sweet spices
Minor note
dried fruits
Signature
woody
Tasting notes
2Cocoa origin
Country
Ecuador
Region / Terroir
9 terroirs (Vinces, Quinindé, Simon Bolivar, La Union, Mata de Cacao, Ricaurte, San José del Tambo, Naranjal, Lagarto)
Cocoa variety
Nacional (Arriba)
Status
Valrhona Grand Cru
3How much chocolate do you need?
Quantity required525 g
Recommended format1 x 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 curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a crisp snap, and perfect unmolding.
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, reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
coffee
hazelnut
cinnamon
vanilla
7Chocolate pairings
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Alpaco 6666% crémeux with gingerbread
InspirationCinnamon- and homemade gingerbread-infused crémeux. An author-style dessert in a verrine, with Madagascar vanilla whipped cream and poached pear brunoise.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | Minimum 66% |
| Origin | Ecuador |
| Region | 9 terroirs (Vinces, Quinindé, Simon Bolivar, La Union, Mata de Cacao, Ricaurte, San José del Tambo, Naranjal, Lagarto) |
| Cocoa variety | Nacional (Arriba) |
| Status | Valrhona Grand Cru |
| Fluidity | 3 out of 5 drops |
| 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 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 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, tempering is 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 = bloom). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: 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.
