Valrhona, exceptional couverture chocolate
Valrhona couverture chocolate, grand crus and origin chocolates, in dark, milk, blond Dulcey, and white, in easy-to-measure beans.
Valrhona chocolates
A leading French house, Valrhona offers couverture chocolates in beans: grand crus, origin chocolates (Guanaja, Manjari, Jivara), the blond Dulcey, and white Opalys. The beans melt quickly and are easy to measure for ganaches, mousses, coatings, and bars.
Tempering and uses
For a shiny finish and a clean snap, temper: dark 45-50 then 28-29 then 31-32°C; milk and Dulcey slightly lower. The fluidity of the beans is suitable for coating as well as ganache. The cocoa percentage guides the intensity according to the recipe.
Frequently asked questions
What is Dulcey?
A Valrhona blond chocolate, with biscuit and caramel flavors, halfway between white and milk.
Why cocoa beans?
They melt quickly and are easy to measure, without breaking a bar.
How to temper?
Dark 45-50 / 28-29 / 31-32°C; milk and blond slightly lower.
Which percentage to choose?
The higher the cocoa percentage, the more intense and bitter the chocolate.
