Other formats available
Equatoriale Milk 35% couverture, roundness and versatility.
Equatoriale Milk 35% is a Valrhona milk couverture with a moderate content. Its rounded, indulgent milky profile makes it a versatile choice for everyday ganaches, mousses and coatings. Particularly appreciated for its milk/cocoa balance, which suits a wide audience.
This 1 kg size is suitable for regular home pastry chefs, for 5 to 15 desserts.
Tasting notes
Illustrative example corresponding to the parameters below. Adjust the quantity to your recipe.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always more advantageous.
Assessment based on Valrhona's recommended applications for this product.
The official Valrhona curve for this chocolate.
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.
Chocolate sponge cake, Equatoriale Milk 35% mousse, hazelnut praline insert, caramel glaze. Its creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Milk |
| Cocoa content | 35% minimum |
| Fluidity | 4 out of 5 drops |
| Available sizes | 1 kg |
| Storage | 18 months at 16-18 °C, away from moisture |
| Allergens | Milk (depending on product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g for trying it out or making an occasional dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly better with larger sizes.
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%), intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For applications where it's mixed in (mousses, ganaches, cookies): not required; simply melting it is sufficient.
About 35 to 40 Valrhona fèves per 100 g. A convenient format for measuring to the nearest gram without weighing once you're used to it.
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds at Patissland.
