Valrhona Confection · Ecuador Pure Origin
Ecuador Confection dark chocolate 80% - 3 kg
Ecuadorian pure-origin Confection couverture, 80%, with spicy and floral notes.
Ecuadorian pure-origin Confection dark chocolate, 80%. Made with Nacional cocoa, this chocolate reveals subtle spicy and floral notes despite its high cocoa content. For pastry chefs looking to combine intensity and aromatic complexity.
Technical specifications
- Cocoa
- 80%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●○○○
- 2 drops out of 5
Aromatic profile
Dominant profile
spicy
Minor note
floral
Signature
intense
Tasting notes
Cocoa origin
Country
Ecuador
Region / Terroir
Ecuador
Cocoa variety
Nacional
Quantity guide
Indicative example, based on the parameters below. Adjust the quantity to suit your creation.
| What is it best used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Quantity required | 525 g |
| Recommended format | 1 sachet of 1 kg |
| Tempering margin (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 better value per kg.
What is it best used for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Moulded 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 mirror shine, a clean snap and perfect release from the mould.
Melting
50 - 55 °CBain-marie or microwave in short burstsCooling
28 - 29 °CCrystallization of the right crystalsWorking
31 - 32 °CIdeal moulding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Perfect partners 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.
Confection Ecuador 80% pure cocoa dark chocolate mousse
InspirationClassic pâte à bombe mousse, with no whipped cream, to preserve the purity of the cocoa. Served with a few citrus zests and a touch of fleur de sel.
Full technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Confection Origine |
| Type | Dark |
| Cocoa content | At least 80% |
| Origin | Ecuador |
| Region | Ecuador |
| Cocoa variety | Nacional |
| 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 traces of 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 over 31%) intended for professionals. Its fluidity makes it suitable for enrobing, moulding and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between fèves and pistoles?
No difference in quality: the fèves are drop-shaped, while the pistoles are flat discs. Both melt identically. Valrhona has traditionally produced fèves, but also offers some products as pistoles, depending on the market.
How many fèves are there in 100 g?
About 35 to 40 Valrhona fèves per 100 g (varies by product). Convenient size for measuring to the nearest gram without weighing once you're used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, 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 sufficient.
How should Valrhona chocolate be stored?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, keeps for 18 months. No problem if the chocolate whitens slightly: it can still be used in baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, polycarbonate chocolate molds on 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.
