Valrhona Abinao 85% Dark Chocolate – Power and Bitterness (3 kg)

The Valrhona Abinao 85% Dark Chocolate is the quintessence of raw cocoa. Designed for professionals and thrill-seekers, this couverture chocolate stands out for its exceptional cocoa content, offering a sensory experience of rare intensity. Characterized by deep bitterness, pronounced tannins, and persistent woody notes, Abinao is the ideal ingredient for bold creations where the strength of chocolate must dominate without compromise.

Raw Intensity in the Service of Excellence

• Powerful Aromatic Profile: An exclusive blend of beans revealing notes of raw cocoa, sustained bitterness, and a hint of woodiness.

• Low Sugar Content: With only 15% sugar, it allows for desserts with authentic flavor, without excessive sweetness.

• Professional Technicality: Its richness in cocoa butter ensures controlled fluidity for dense ganaches and bars with a clean snap.

• Sustainable Commitment: By choosing Valrhona, you opt for a B Corp certified company, guaranteeing a responsible and ethical cocoa supply chain.

Applications and Creative Potential

Abinao 85% is particularly recommended for:

• Ganaches and Creams: Its strength allows it to cut through sweet or tangy flavors.

• Mousses and Ice Creams: For frozen desserts with an intense and deep dark cocoa taste.

• Bars and Coatings: For lovers of tasting chocolates with high cocoa content.

• Flavor Pairing: Pairs wonderfully with coffee, strong spices (peppers, chili), roasted nuts, or candied citrus.

Technical Characteristics and Composition

• Format: 3 kg bag of beans (optimized dosing and melting).

• Ingredients: Cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.

• Allergens: Possible presence of milk, nuts, and soy.

• Nutritional Values (per 100 g): Energy 589 kcal / 2433 kJ; Fat 47.8 g (of which saturated 29 g); Carbohydrates 19.7 g (of which sugars 15.1 g); Protein 11.3 g; Fiber 17.2 g.

Logistics Advice: This couverture chocolate is sensitive to temperature variations. During hot periods, we recommend express shipping and immediate receipt to ensure the appearance and texture of your beans. Note: This product may require a 48-hour preparation time.

All About Abinao 85% Chocolate (Tips & Tricks)

Can Abinao 85% be used for a mirror glaze? Although possible, Abinao is extremely rich in cocoa and low in sugar, which can make the glaze firmer and very bitter. For optimal balance, we often recommend cutting it with a softer couverture chocolate (such as Equatoriale Noir 55%) or adjusting your syrup recipe to compensate for the intense bitterness.

How to successfully temper this very high cocoa content chocolate? The tempering curve of Abinao requires precision: melt at 50-55°C, cool down to 28-29°C for crystallization, then raise to 31-32°C for working. Its high cocoa butter content makes it very reactive; be sure to respect these stages to achieve a perfect shine.

Why does my dark chocolate sometimes turn grayish? Fat bloom often occurs due to poor storage or thermal shock. To avoid this, store your 3 kg bag in a dry place, away from light, between 16 and 18°C. If the chocolate has bloomed, it remains perfectly edible: a simple tempering will restore its shine and technical properties.