Valrhona - 100% Cocoa Mass
Cacao Pâte Extra 100%
Cacao Pâte Extra 100% in a 3 kg block, versatile balanced blend.
Cacao Pâte Extra 100% Valrhona in a 3 kg block. Pure cocoa mass made from a balanced Valrhona blend (not a single origin). Versatile profile, moderate bitterness, and cocoa roundness. Ideal for pastry chefs who want to add cocoa character to their creations without seeking a particular terroir profile. An economical and reliable solution for intensifying ganaches, creating intense chocolate beverages, or adjusting their own couverture recipes.
Characteristics
100%
Cocoa
Unsweetened pure cocoa mass
Creation
Use
Customized couverture
2Profile and identity
Main profile
cocoa
Minor note
balanced
Signature
classic blend
Characteristics
3Recommended applications
The most suitable pastry and professional uses for this product.
intensifying all recipes
ganaches
intense chocolate beverage
custom couverture creation
4Flavor pairings
Ingredients that balance the 100% cocoa mass.
sugar
milk
cream
vanilla
nuts
5Pairings for this cocoa mass
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A practical way to showcase this product in your creations.
Customized 75% couverture
TechniqueFor experienced chocolatiers: melt 750 g of Valrhona Caraïbe 66% chocolate + 90 g of 100% cocoa mass to create a customized 75% blend. Adjust with 50 g of cocoa butter for fluidity. Classic tempering. Result: a more intense chocolate that retains the base's aromatic signature.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | 100% cocoa mass |
| Composition | 100% pure cocoa, no added sugar |
| Format | 3 kg block |
| Conservation | 16 to 18°C, protected from light and humidity |
| Allergens | May contain tree nuts, soy, gluten, and 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, with no sugar, no added cocoa butter, and no milk. Made by finely grinding roasted beans, it takes the form of 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% cocoa paste + sugar + cocoa butter, (3) make 100% chocolate bars for experienced enthusiasts (very intense and bitter).
Difference between Macaé and Manjari?
Macaé Pure Paste: single-origin cocoa from Brazil (Bahia), with a cocoa-forward profile and cereal notes, and deep bitterness. Manjari Pure Paste: single-origin cocoa from Madagascar (Domaine Millot), with bright notes of tangy red fruits and lively acidity. The choice depends on the character you want to give your creation.
Can 100% pure cocoa paste be tasted?
Technically, yes, but the experience is very intense: pronounced bitterness, no sugar, and a highly concentrated flavor profile. Reserved for experienced tasters. Most chocolatiers use it as an ingredient rather than tasting it pure. For a 100% tasting experience, choose Komuntu 80% or Abinao 85%, which contain some sugar.
Going further
Explore the Valrhona collection, chocolates and pralines, and 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.
