Valrhona Confection · Pure Origin Dominican Republic
Dark chocolate Confection Dominican Republic 80% - 3 kg
Confection couverture, 80% pure origin Dominican Republic, balanced fruity profile.
Dark Confection chocolate, 80% pure origin Dominican Republic. A rare balanced fruity profile for a high-cocoa-content chocolate: the bitterness remains moderate, balanced by natural notes of yellow fruit and citrus. For pastry chefs looking for an approachable 80%.
Technical specifications
- Cocoa
- 80%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●○○○
- 2 drops out of 5
Aromatic profile
Main profile
fruity
Minor note
intense
Signature
balanced
Tasting notes
Cocoa origin
Country
Dominican Republic
Region / terroir
Dominican Republic
Cocoa variety
Trinitario
Quantity guide
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
| What is it used for? | Chocolate mousse (175 g / serves 4) |
|---|---|
| How many servings? | 3 batches |
| Required quantity | 525 g |
| Recommended size | 1 x 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl and on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What is it used for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona's official tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a crisp snap, and perfect release from the mold.
Melting
50 - 55 °CDouble boiler or microwave in short burstsCooling
28 - 29 °CCrystallization of stable crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Dark red berry tart with Confection Dominican Republic 8080%
InspirationBreton shortbread tart shell, whipped dark Confection Dominican Republic 8080% 35% ganache, fresh raspberries and strawberry brunoise. The natural acidity of the red berries enhances the chocolate's fruity profile.
Full technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Confection Origine |
| Type | Dark |
| Cocoa content | 80% minimum |
| Origin | Dominican Republic |
| Region | Dominican Republic |
| Cocoa variety | Trinitario |
| Fluidity | 2 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain 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 enrobing, molding, and all fine chocolate-making techniques. Valrhona has produced couverture chocolate exclusively since 1922.
What is the difference between beans and pistoles?
There is no difference in quality: beans are drop-shaped, while pistoles are flat discs. Both melt in the same way. Valrhona has traditionally made beans, but also offers some products as pistoles depending on the market.
How many beans are there in 100 g?
About 35 to 40 Valrhona beans per 100 g (varies by product). A convenient format for measuring to the nearest gram without weighing once you get used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, enrobing, 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 enough.
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 = bloom). In a resealed bag, it keeps for 18 months. No problem if the chocolate blooms slightly: it can still be used in baked goods.
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.
