Equatoriale Noir 55% beans
Equatoriale 55% dark couverture, versatile and accessible.
Equatoriale Noir 55% is a Valrhona dark couverture chocolate with a moderate cocoa content. Its round cocoa profile makes it a versatile choice for general pastry: mousses, ganaches, biscuits, ice creams. Often used as an entry-level product by artisans who want Valrhona quality in their daily preparations.
1Choose the right size
Compare sizes: price per kilo, savings made, and recommended use. The largest size always offers the best price per kg.
Technical characteristics
2Aromatic profile
Tasting notes
4How much chocolate do you need?
5For what use?
Evaluation according to the applications recommended by Valrhona for this reference.
6Tempering curve
The official Valrhona curve for this chocolate.
50 - 55 °C
28 - 29 °C
31 - 32 °C
Tip: To simplify, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C. Fast and reliable tempering favored by professionals.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
8Partners of this chocolate
Valrhona products that perfectly complement this reference.
9Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Equatoriale Noir 55% chip cookies
InspirationHomemade cookies with crushed Equatoriale Noir 55% chips. Crunchy-melting texture, strong cocoa flavor. Versatile recipe, favored by both amateurs and professionals.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Dark |
| Cocoa content | Minimum 55% |
| Fluidity | 4 out of 5 drops |
| Available sizes | 1kg, 3kg |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk (depending on reference). Possible presence of nuts, soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Which size to choose: 250g, 1kg, or 3kg?
250g to try or for occasional desserts. 1kg for a regular amateur pastry chef (5-15 desserts). 3kg or more for workshops and professional use: the price per kg is much more advantageous in large formats.
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.
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, cookies): not required, simple melting is enough.
How many beans in 100g?
About 35 to 40 Valrhona beans per 100g. Convenient size for measuring by the gram without weighing once you are used to it.
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 18 months.
To go further
Explore the Valrhona collection, chocolates and pralines, candy molds on Patissland.
- 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
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free


