Other formats available
Equatoriale 35% milk couverture, roundness and versatility.
Equatoriale Milk 35% is a Valrhona milk couverture with moderate content. Its rounded, indulgent milky profile makes it a versatile choice for everyday ganaches, mousses, and coatings. Particularly appreciated for its milk/cocoa balance, suited to a wide audience.
This 3 kg size is intended for experienced pastry chefs and workshops/professionals: better price per kg than the 1 kg size.
Tasting notes
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Quantity required | 525 g |
| Recommended size | 1 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always better.
Evaluation based on Valrhona's recommended applications for this product.
The official Valrhona curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this one.
A creative idea from Patissland to showcase the unique profile of this product.
Chocolate biscuit, Equatoriale Milk 35% mousse, hazelnut praline insert, caramel glaze. Its creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Milk |
| Cocoa content | At least 35% |
| Fluidity | 4 out of 5 drops |
| Available sizes | 1 kg, 3 kg |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk (depending on the product). May contain traces of tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g for trying it out or an occasional dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is considerably better for larger sizes.
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%), intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
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, cookies): not required, simply melting it is sufficient.
About 35 to 40 Valrhona beans per 100 g. A convenient size for measuring to the exact gram without weighing once you’re used to it.
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, Silikomart molds on Patissland.
