Valrhona - Pure Cocoa Butter
Cocoa Butter in Drops
Cocoa butter in drops 10kg, professional intensive workshop format.
Valrhona cocoa butter in calibrated drops, professional 10kg format. Packaging adapted for chocolate workshops and pastry shops with very high throughput that consume cocoa butter daily (tempering, fluidification, homemade production of customized couvertures). The drops format allows quick spoon dosing. Resealable bag to preserve properties.
Characteristics
100% pure
Composition
Natural cocoa butter
Cocoa
Origin
Bean pressing
200°C+
Resistance
Ideal for high-temperature cooking.
1Choose the right format
Compare available formats. Click on a format to access it.
2Profile and identity
Major profile
neutral
Minor note
100% plant-based
Signature
professional workshop format
Characteristics
3Recommended applications
The most suitable pastry and professional uses for this product.
industrial chocolate tempering
couverture chocolate manufacturing
intensive production workshop
4Flavor pairings
What to use this cocoa butter with in pastry or cooking.
All couverture chocolates
Meats, fish in cooking
5Partners of this cocoa butter
Valrhona products that perfectly complement this reference in your creations.
6Signature recipe
A practical application to enhance this product in your creations.
Mycryo express tempering
TechniqueMelt 1kg of couverture chocolate (Caraïbe 66% for example) at 40-45°C. Let cool to 34-35°C for dark (33-34°C for milk/white). Add 10g (1%) of Valrhona cocoa butter in pistoles or drops, mix well. Work at 31-32°C for dark, 29-30°C for milk/white. Guaranteed crystallization, impeccable shine.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Pure ingredients - Cocoa butter |
| Composition | 100% pure, natural cocoa butter |
| Packaging | Drops |
| Heat resistance | Over 200°C without burning |
| Format | 10kg |
| Storage | 16 to 18°C, protected from light and humidity |
| Allergens | Possible presence: nuts, soy, gluten, milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is cocoa butter used for in pastry?
Three main uses: (1) chocolate tempering (add 1% of the chocolate weight at 33-34°C to pre-crystallize and get a perfect shine), (2) thinning a chocolate that is too thick, and (3) cooking food in the kitchen, as an alternative to oil or butter. Resists over 200°C without burning.
How to temper with Valrhona cocoa butter?
Melt your chocolate at 40-45°C, let it cool to 34-35°C (dark) or 33-34°C (milk/white). Then add 1% cocoa butter in pistoles or drops (10g per 1kg of chocolate). Mix well. Work at 31-32°C for dark, 29-30°C for milk/white. Quick, reliable method, no need for tabling.
Valrhona cocoa butter vs Mycryo Cacao Barry?
Mycryo is a Cacao Barry trademark for cryogenically powdered fine cocoa butter. Valrhona cocoa butter in pistoles or drops has the same function and properties (100% pure). The difference is the form: Valrhona pistoles/drops are handled with a spoon, Mycryo is sprinkled. Both work at 1% of the chocolate weight.
How to use in savory cooking?
Melt 1-2 spoons of cocoa butter in the pan or roll the food in it before cooking. Ideal for searing meats, fish (scallops, foie gras), vegetables, at higher temperatures than traditional butter. Neutral taste, does not mask flavors. 50-70% fewer calories than cooking with butter.
Which size to choose: 3kg or 10kg?
3kg in pistoles: regular use, amateur workshop+ or small-scale pastry. 10kg in drops: chocolate workshops and professional pastry with daily consumption. The 10kg format offers a better price per kg.
To go further
Explore the Valrhona collection, chocolates and pralines, candy 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.
