Valrhona - 100% Pure Cocoa Powder
Cocoa powder
100% pure Valrhona cocoa powder, 3 kg professional kitchen size.
100% pure Valrhona cocoa powder in a resealable 3 kg bag. Professional size for pastry shops, bakeries, and restaurants with regular production. Intense, aromatic, unsweetened profile, obtained by grinding and partially defatting Valrhona cocoa beans. Completely versatile: biscuits, ganaches, dusting, and premium hot cocoa drinks.
Characteristics
- Cocoa
- 100%
- Unsweetened, pure
- Type
- Defatted
- Baking cocoa powder
- Use
- Universal
- Biscuits, ganaches, decoration
Choose the right size
Compare the available sizes. Click a size to go to it.
Profile and identity
Main profile
pure cocoa
Minor note
unsweetened
Signature
intense, aromatic
Characteristics
Recommended applications
The most suitable baking and professional uses for this product.
chocolate biscuit
cocoa macarons
fondants
ganaches
dusting
chocolate drink
Flavor pairings
Ingredients that pair well with cocoa powder in baking.
Perfect partners for this cocoa powder
Valrhona products that perfectly complement this product in your creations.
Signature recipe
A practical way to showcase this product in your creations.
Valrhona cocoa fondant
TechniqueBake for 12 min at 180 °C: 100 g Valrhona 70% dark chocolate, melted, 100 g butter, 100 g sugar, 3 eggs, 50 g flour, 30 g Valrhona cocoa powder. Valrhona cocoa powder intensifies the cocoa profile without making the batter dry. Dust with cocoa to finish for the Instagram photo.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Pure ingredients - Cocoa powder |
| Composition | 100% defatted cocoa powder |
| Added sugar | No, pure unsweetened powder |
| Size | 3 kg |
| 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
Valrhona cocoa powder vs. melted chocolate?
Cocoa powder brings an intense cocoa flavor without the fat of cocoa butter. Ideal for: dry biscuits, ganaches that need to stay fluid, finishing dusting, or drinks. Melted chocolate brings flavor + fat + sugar. The two are not interchangeable in a recipe.
How to use cocoa powder in a biscuit?
Replace 20-30% of the flour with Valrhona cocoa powder. Example: for 200 g of flour, use 160 g of flour + 40 g of cocoa powder. Sift together before mixing in. To intensify the flavor further, also add 30-50 g of melted dark chocolate to the recipe.
How does it differ from supermarket cocoa powder?
Valrhona powder is made from beans selected for their aromatic profile, then precisely ground and defatted. It has a more intense aromatic profile, more pronounced bitterness, and a deeper color. Industrial brands often add alkalizing agents to soften it, flattening the profile. For premium dusting or cocoa macarons, the difference is visible and noticeable in the taste.
Should Valrhona cocoa powder be alkalized?
No, it is already done to a moderate degree by Valrhona. Alkalization (the Dutch process) reduces cocoa's natural acidity and improves its dispersion in water. Valrhona powder offers a carefully balanced combination of aromatic intensity and ease of use, without excessive alkalization that would mask the cocoa's notes.
Additional resources
Explore the Valrhona collection, chocolates and pralines, candy molds on Patissland.
Learn more
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.
