Valrhona - 100% Cocoa Paste
Extra 100% Cocoa Paste
Extra 100% Cocoa Paste in 3kg block, versatile balanced blend.
Valrhona Extra 100% Cocoa Paste in 3kg block. Pure cocoa paste from a balanced Valrhona blend (not a single origin). Versatile profile, moderate bitterness, cocoa roundness. Ideal for pastry chefs who want to add cocoa character to their creations without seeking a specific terroir typicity. An economical and reliable solution to intensify ganaches, create intense chocolate drinks, or adjust your own couverture recipes.
Characteristics
100%
Cocoa
Pure unsweetened paste
Creation
Use
Custom couverture
2Profile and identity
Major profile
cocoa
Minor note
balanced
Signature
classic blend
Characteristics
3Recommended applications
The most suitable pastry and professional uses for this product.
intensification of all recipes
ganaches
intense chocolate drink
custom couverture creations
4Flavor pairings
Ingredients that balance the 100% cocoa paste.
sugar
milk
cream
vanilla
dried fruits
5Partners of this cocoa paste
Valrhona products that perfectly complement this reference in your creations.
6Signature recipe
A practical application to showcase this product in your creations.
Custom couverture 75%
TechniqueFor experienced chocolatiers: melt 750g of 66% Caraïbe Valrhona chocolate + 90g of 100% cocoa paste to achieve a custom 75% blend. Adjust with 50g of cocoa butter for fluidity. Classic tempering. Result: a more intense chocolate that retains the aromatic signature of the base.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | 100% cocoa paste |
| Composition | 100% pure cocoa, no added sugar |
| Format | Block 3kg |
| Storage | 16 to 18°C, protected from light and humidity |
| Allergens | Possible presence: nuts, soy, gluten, milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is 100% cocoa paste?
It is pure cocoa in its most concentrated form: 100% cocoa, no sugar, no added cocoa butter, no milk. Obtained by very fine grinding of roasted beans, it comes in a solid block at room temperature. Not to be confused with cocoa butter (which contains only the fat) or cocoa powder (which is defatted).
Who is 100% cocoa paste for?
For experienced chocolatiers and pastry chefs who want to: (1) intensify the cocoa flavor of an existing ganache or couverture, (2) create their own custom couvertures from base chocolate + 100% paste + sugar + cocoa butter, (3) make 100% bars for experienced enthusiasts (very intense and bitter).
Difference between Macaé and Manjari?
Macaé Pure Paste: pure cocoa from Brazil (Bahia), cocoa profile with cereal notes, deep bitterness. Manjari Pure Paste: pure cocoa from Madagascar (Domaine Millot), profile with bright notes of tangy red fruits, liveliness. The choice depends on the character you want to give your creation.
Can you taste 100% pure cocoa paste?
Technically yes, but the experience is very intense: strong bitterness, no sugar, very concentrated profile. Reserved for experienced tasters. Most chocolatiers use it as an ingredient rather than for pure tasting. For a 100% tasting, prefer Komuntu 80% or Abinao 85% which contain a bit of sugar.
To go further
Explore the Valrhona collection, chocolates and pralines, candy 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.
