Valrhona - 100% Cocoa Pâte
Extra 100% Cocoa Pâte
Extra 100% Cocoa Pâte in a 3 kg block, balanced, versatile blend.
Valrhona Extra 100% Cocoa Paste in a 3 kg block. Pure cocoa paste made from a balanced Valrhona blend (not a single-origin cocoa). Versatile profile, moderate bitterness, rounded cocoa notes. Ideal for pastry chefs who want to add cocoa character to their creations without seeking a particular terroir profile. An economical, reliable solution for intensifying ganaches, creating intense chocolate drinks, or adjusting their own couverture recipes.
Characteristics
- Cocoa
- 100%
- Unsweetened pure paste
- Use
- Creation
- Custom couverture
Profile and identity
Main profile
cocoa
Minor note
balanced
Signature
classic blend
Characteristics
Recommended applications
The most suitable pastry and professional applications for this product.
intensifying all recipes
ganaches
intense chocolate drink
creating custom couvertures
Flavor pairings
Ingredients that balance 100% cocoa paste.
Perfect partners for this cocoa paste
Valrhona products that perfectly complement this item in your creations.
Signature recipe
A practical way to make the most of this product in your creations.
Custom 75% couverture
TechniqueFor experienced chocolatiers: melt 750 g of Valrhona Caraïbe 66% chocolate + 90 g of 100% cocoa paste to create a custom 75% blend. Adjust with 50 g of cocoa butter for fluidity. Temper as usual. Result: a more intense chocolate that retains the aromatic signature of the base chocolate.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | 100% cocoa paste |
| Ingredients | 100% pure cocoa, no added sugar |
| Format | 3 kg block |
| Storage | 16 to 18 °C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is 100% cocoa paste?
It is pure cocoa in its most concentrated form: 100% cocoa, with no sugar, no added cocoa butter, and no milk. Made by finely grinding roasted beans, it comes in a solid block at room temperature. Not to be confused with cocoa butter (which contains only the fat) or cocoa powder (which is defatted).
Who is 100% cocoa paste for?
For experienced chocolatiers and pastry chefs who want to: (1) intensify the cocoa flavor of an existing ganache or couverture, (2) create their own custom couvertures using base chocolate + 100% cocoa paste + sugar + cocoa butter, (3) make 100% chocolate bars for discerning enthusiasts (very intense and bitter).
Difference between Macaé and Manjari?
Macaé Pure Paste: single-origin cocoa from Brazil (Bahia), cocoa profile with cereal notes and deep bitterness. Manjari Pure Paste: single-origin cocoa from Madagascar (Domaine Millot), with bright notes of tangy red fruit and lively acidity. The choice depends on the character you want to give your creation.
Can you taste 100% pure cocoa paste?
Technically, yes, but the experience is very intense: pronounced bitterness, no sugar, highly concentrated profile. For experienced tasters only. Most chocolatiers use it as an ingredient rather than tasting it on its own. For 100% chocolate tasting, choose Komuntu 80% or Abinao 85%, which contain a little sugar.
Additional resources
Explore the Valrhona collection, chocolates and pralines, 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.
