Valrhona Grand Cru · Single Origin Dominican Republic
Tainori 64% beans - 3 kg
Single origin Dominican Republic, balanced with notes of yellow fruits.
Tainori is a Grand Cru from a single origin in the Dominican Republic, made from Trinitario cocoa. Its name pays tribute to the Taíno, an Indigenous people native to the Caribbean. This balanced dark chocolate stands out for its natural notes of yellow fruits and candied citrus, the result of Dominican terroir and carefully controlled fermentation.
Technical specifications
- Cocoa
- 64%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 drops out of 5
Aromatic profile
Key profile
fruity
Minor note
balanced
Signature
yellow fruit
Tasting notes
Cocoa origin
Country
Dominican Republic
Region / Terroir
San Francisco de Macoris Valley
Cocoa variety
Trinitario
Status
Valrhona Grand Cru
Quantity guide
Illustrative example corresponding to the parameters below. Adjust the quantity to suit your recipe.
| What will you use 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 (residue in the mixing bowl or on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What will you use it for?
Patissland rating based on Valrhona's recommended applications for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona's official curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a crisp snap, and perfect unmolding.
Melting
50 - 55 °CDouble boiler or microwave in short intervalsCooling
28 - 29 °CCrystallization of the right crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Perfect partners for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
Signature recipe for this chocolate
A creative idea from Patissland to showcase this product's unique profile.
Tainori 6464% red berry tart
InspirationBreton shortcrust shell, Tainori 6464% 35% whipped ganache, fresh raspberries, and strawberry brunoise. The natural acidity of red berries enhances the chocolate's fruity profile.
Full technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | At least 64% |
| Origin | Dominican Republic |
| Region | San Francisco de Macoris Valley |
| Cocoa variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain traces of tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
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?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced fèves, but also offers some products as pistoles depending on the market.
How many fèves are there in 100 g?
About 35 to 40 Valrhona fèves per 100 g (varies by product). A convenient format for measuring to the nearest gram without weighing once you're used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For uses 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 bloom). Once resealed in its bag, it keeps for 18 months. If the chocolate develops a slight bloom, don't worry: it can still be used in baked desserts.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds at Patissland.
Explore further
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.
