Valrhona Grand Cru · Single-Origin Dominican Republic
Tainori 64% Beans - 3kg
Single-origin Dominican Republic, balanced with notes of yellow fruits.
Tainori is a Grand Cru single-origin chocolate from the Dominican Republic, made from Trinitario cocoa. Its name pays tribute to the Tainos, an Indigenous people originating from the Caribbean. This balanced dark chocolate is distinguished by its natural notes of yellow fruits and candied citrus, the result of the Dominican terroir and carefully controlled fermentation.
Technical characteristics
64%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Major profile
fruity
Minor note
balanced
Signature
yellow fruits
Tasting notes
2The origin of the cocoa
Country
Dominican Republic
Region / Terroir
San Francisco de Macoris Valley
Cocoa variety
Trinitario
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1kg bag
Tempering allowance (10%)578 g
Advice: 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's 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 curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a clean snap, and perfect unmolding.
1
Melting
50 - 55 °C
Bain-marie 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
dried fruits
honey
7Perfect partners 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 the unique profile of this product.
Tainori 6464% red berry tart
InspirationBreton shortcrust shell, whipped Tainori 6464% 35% ganache, fresh raspberries, and strawberry brunoise. The natural acidity of red berries enhances the chocolate's fruity profile.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | 64% minimum |
| Origin | Dominican Republic |
| Region | San Francisco de Macoris Valley |
| Cocoa variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 3 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 makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has exclusively produced 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 in pistoles depending on the market.
How many fèves are there 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; simply melting it 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 = sugar bloom). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops a slight bloom: it remains suitable for baked pastries.
To 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.
