Other formats available
Equatoriale 55% dark couverture, versatile and accessible.
Equatoriale Noir 55% is a Valrhona dark couverture chocolate with a moderate cocoa content. Its round, cocoa-forward profile makes it a versatile choice for general pastry-making: mousses, ganaches, biscuits, and ice creams. It is often used as an entry-level option by artisans who want Valrhona quality in their everyday preparations.
This 1 kg format is suitable for regular use by advanced home bakers or moderate professional use. For more intensive use (workshops, professionals), the 3 kg format offers a better price per kg.
Tasting notes
Evaluation according to the applications recommended by Valrhona for this product.
The official Valrhona curve for this chocolate.
50–55 °C
28–29 °C
31–32 °C
Tip: To simplify things, 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 crushed Equatoriale Dark 55% chocolate chips. Crisp and melt-in-the-mouth texture, with a pronounced 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 55% |
| Fluidity | 4 out of 5 drops |
| Available sizes | 1kg, 3kg |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250g to try it or for an occasional dessert. 1kg for a regular amateur pastry chef (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger formats.
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 uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and storage. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring to the nearest gram without weighing once you are accustomed to it.
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). When resealed in its bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
