Other formats available
Equatoriale 55% dark couverture, versatile and accessible.
Equatoriale Noir 55% is a Valrhona dark couverture with a moderate cocoa content. Its rounded cocoa profile makes it a versatile choice for general baking: mousses, ganaches, cookies, and ice cream. Often used as an entry-level option by artisans seeking Valrhona quality for their everyday creations.
This 1 kg format is suitable for regular use by advanced home bakers or small-scale professionals. For heavier use (workshops, professionals), the 3 kg format offers a better price per kg.
Tasting notes
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many portions? | 3 preparations |
| Required quantity | 525 g |
| Recommended format | 1 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest format possible: the price per kg is always better.
Rating based on the applications recommended by Valrhona for this product.
Valrhona's official tempering curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Homemade cookies with crushed Equatoriale Noir 55% chocolate chips. Crisp yet melting texture, with a bold cocoa flavor. A versatile recipe, loved by amateurs and professionals alike.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Dark |
| Cocoa content | At least 55% |
| 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 variety). May contain traces of tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g to try it or make a one-off 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 significantly better in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 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, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, cookies): not required; simply melting it is enough.
About 35 to 40 Valrhona fèves per 100 g. A convenient format for measuring to the nearest gram without weighing once you know the amount you need.
Ideally stored at 16-18 °C, in a dry place away from light and odors. Avoid refrigeration (condensation causes whitening). Keeps for 18 months in a resealed bag.
Explore the Valrhona collection, chocolates and pralines, and chocolate molds at Patissland.
