Valrhona Grand Cru · Single Origin Peru
Illanka Dark 63% Feves - 3kg
Single-origin Peru, fruity and mild, with notes of roasted nuts.
Illanka is a single-origin Grand Cru from Peru. Sourced from the Peruvian Andes, this dark chocolate combines the sweetness of roasted nuts with the natural freshness of Peruvian cocoa. Its balance makes it a versatile choice, especially renowned for ganaches and enrobing.
Technical characteristics
63%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Dominant profile
fruity
Minor note
sweetness
Signature
roasted nuts
Tasting notes
2Cocoa origin
Country
Peru
Region / Terroir
Peruvian Andes
Cocoa variety
Trinitario / Criollo
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended size1 1kg bag
Tempering allowance (10%)578 g
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl or on the spatula). The 1kg or 3kg size always offers a better price per kg.
4What is it used for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
Valrhona's official tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a crisp snap, and perfect release from the mold.
1
Melting
50 - 55 °C
Double boiler or microwave in short bursts
2
Cooling
28 - 29 °C
Crystallization of stable crystals
3
Working
31 - 32 °C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34-35 °C after melting. A quick, reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
hazelnut
almond
yellow fruits
honey
7Perfect partners for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Illanka Noir 6363% Red Berry Tart
InspirationBreton shortcrust tart shell, whipped Illanka Noir 6363% 35% ganache, fresh raspberries, and strawberry brunoise. The natural acidity of red berries enhances the chocolate's fruity profile.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | 63% minimum |
| Origin | Peru |
| Region | Peruvian Andes |
| Cocoa variety | Trinitario / Criollo |
| Status | Valrhona Grand Cru |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between fèves and pistoles?
No difference in quality: the fèves are drop-shaped, while the pistoles are flat discs. Both melt identically. Valrhona has traditionally produced fèves, but also offers some products as pistoles depending on the market.
How many beans are in 100g?
About 35 to 40 Valrhona beans per 100g (varies by product). A convenient format for measuring to the nearest gram without weighing once you're used to it.
Is tempering essential?
For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
How should Valrhona chocolate be stored?
Ideally store at 16-18 °C in a dry place, away from light and odors. Avoid the refrigerator (condensation can cause whitening). In a resealed bag, it keeps for 18 months. If the chocolate develops a slight bloom, don't worry: it can still be used in baked goods.
Learn more
Explore the Valrhona collection, chocolates and pralines, polycarbonate 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.
