Fèves Abinao 85% - 3kg
Fèves Abinao 85% - 3kg

Abinao Beans 85% - 3kg

€109,99 €93,49
€31,16/kg
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Made in France
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Valrhona · Exceptional Blend

Abinao beans 85% - 3kg

Blend of African Grand Crus, powerful bitterness, and woody character.

Abinao is a blend of Grand Crus from West Africa. With 85% cocoa, it offers a rare aromatic intensity: a deep bitterness balanced by woody and raw cocoa notes. Its high cocoa content makes it a reference chocolate for pastries with a strong character.

Technical characteristics

85%
Cocoa
Guaranteed minimum content
Black
Type
Couverture chocolate
●●○○○
Fluidity
2 drops out of 5

1Aromatic profile

Major profile
Bitter
Minor note
Powerful
Signature
Woody

Tasting notes

Intense raw cocoaDeep bitternessSpicesRoasting

3How much chocolate do you need?

Required quantity525 g
Recommended size1 bag of 1kg
Tempering margin (10%)578 g
Advice: Always plan 10% extra for natural tempering losses (residue in the bowl, on the spatula). The 1kg or 3kg size always offers a better price per kg.

4For what use?

Patissland evaluation according to Valrhona's recommended applications for this product.

Ganaches
Mousses
Molded bonbons
Bars
Coatings
Ice creams & sorbets

5Tempering curve

The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect release.

1
Melting

50 - 55 °C

Double boiler or microwave in stages
2
Cooling

28 - 29 °C

Crystallization of the right crystals
3
Work

31 - 32 °C

Ideal molding temperature

Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C after melting. A quick and reliable method favored by professionals.

6Flavor pairings

Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.

Coffee
Dried fruits
Strong spices
Bourbon vanilla

7Partners of this chocolate

Valrhona products that perfectly complement this chocolate in your creations.

Valrhona cocoa butter
To pair with
Valrhona cocoa butter
209.99 €
→
Almond Hazelnut Praline 50%
To pair with
Almond Hazelnut Praline 50%
15.99 €
→
Dark Chocolate Chips 52% 250g
To pair with
Dark Chocolate Chips 52% 250g
12.99 €
→

8Signature recipe for this chocolate

A creative idea by Patissland to highlight the unique profile of this reference.

Intense cocoa ice cream

Inspiration

Incorporate 50g of P125 into your classic chocolate ice cream to intensify the cocoa profile. Without changing the texture, the bitterness increases a notch.

Complete technical sheet

Brand Valrhona (France, Tain-l'Hermitage)
Range Blend
Type Black
Cocoa content Minimum 85%
Status Valrhona Grand Cru
Fluidity 2 drops out of 5
Storage 18 months at 16-18 °C, protected from humidity
Allergens Milk, soy (depending on reference). Possible presence of nuts.
Made in France (Tain-l'Hermitage, Drôme)

Frequently Asked Questions

What is couverture chocolate?

A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques. Valrhona has exclusively produced couvertures since 1922.

What is the difference between beans and pistoles?

No quality difference: beans are drop-shaped, pistoles are flat discs. Both melt identically. Valrhona historically produces beans but also offers some references in pistoles depending on the market.

How many beans in 100g?

About 35 to 40 Valrhona beans for 100g (varies by reference). Convenient size for dosing to the gram without weighing once you are used to it.

Is tempering mandatory?

For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is sufficient.

How to store Valrhona chocolate?

Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life is 18 months. No problem if the chocolate whitens slightly: it remains usable in baked pastries.

To go further

Explore the Valrhona collection, chocolates and pralines, polycarbonate candy molds on Patissland.

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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.

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