Valrhona, exceptional couverture chocolate
Valrhona couverture chocolate, grand crus and origin chocolates, in dark, milk, blond Dulcey and white, in easy-to-measure fèves.
Valrhona chocolates
A leading French brand, Valrhona offers couverture chocolates in fèves: grand crus, origin chocolates (Guanaja, Manjari, Jivara), blond Dulcey and white Opalys. The fèves melt quickly and are easy to measure for ganaches, mousses, coatings and bars.
Tempering and uses
For a glossy finish and a clean snap, temper the chocolate: dark 45-50 then 28-29 then 31-32°C; milk and Dulcey a little lower. The fluidity of fèves makes them suitable for both coating and ganache. The cocoa percentage helps guide the intensity for each recipe.
Frequently asked questions
What is Dulcey?
A blond Valrhona chocolate with notes of biscuit and caramel, halfway between white and milk chocolate.
Why use fèves?
They melt quickly and are easy to measure, without chopping up a bar.
How do you temper chocolate?
Dark 45-50 / 28-29 / 31-32°C; milk and blond a little lower.
Which percentage should you choose?
The higher the cocoa percentage, the more intense and bitter the chocolate.
