Other formats available
Valrhona 60% Organic dark couverture chocolate, a blend of three organic origins.
Oriado 60% Organic is a Valrhona dark couverture chocolate certified organic. A blend of three organic origins (Dominican Republic, Madagascar, Peru), it offers a powerful fruity profile with notes of citrus fruits and nuts. For bakers who want to combine Valrhona quality with the high standards of organic farming.
This 1 kg format is intended for regular home bakers, yielding 5 to 15 desserts: a practical size for home use.
Tasting notes
Evaluation based on the applications recommended by Valrhona for this product.
Valrhona's official curve for this chocolate.
50–55 °C
28–29 °C
31–32 °C
Tip: For simplicity, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35 °C. Fast, reliable tempering favored by professionals.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Homemade cookies with chopped Oriado 60% Organic chocolate chips. A crisp and melting texture with a bold cocoa flavor. A versatile recipe, popular with both enthusiasts and professionals.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Dark |
| Cocoa content | At least 60% |
| Certification | Organic farming |
| Fluidity | 3 drops out of 5 |
| Available sizes | 1kg |
| Storage | 18 months at 16–18°C, away from moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250g for trying it out or making an occasional dessert. 1kg for a regular home pastry chef (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger sizes.
Couverture chocolate has a high cocoa butter content (generally more than 31%) and is intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and preservation. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
Approximately 35 to 40 Valrhona feves per 100g. A practical size for measuring to the nearest gram without weighing once you are used to it.
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes bloom). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
