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, biscuits, and ice cream. Often used as an entry-level option by artisans who want Valrhona quality in their everyday creations.
This 3 kg format is intended for experienced pastry chefs and workshops/professionals who use this chocolate regularly: better price per kg than the 1 kg format.
Tasting notes
Indicative example based on the parameters below. Adjust the quantity to suit your creation.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended format | 1 x 1 kg bag |
| Temperage loss (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always more advantageous.
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 from Patissland to showcase this product's unique profile.
Homemade cookies with crushed Equatoriale Dark 55% chocolate chips. Crispy, melt-in-your-mouth texture and a pronounced cocoa taste. 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 product). May contain traces of tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g to try it out or for 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 much more advantageous in larger sizes.
Couverture chocolate has a high cocoa butter content (generally over 31%) and is intended for professionals. Its fluidity makes it suitable for coating, molding and all fine chocolate-making techniques.
For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap and shelf life. For applications where it is mixed in (mousses, ganaches, cookies): not required, simply melting it is enough.
Approximately 35 to 40 Valrhona fèves per 100 g. A convenient size for measuring to the nearest gram without weighing once you're used to it.
Ideally stored at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). Store in a resealed bag for up to 18 months.
Explore the Valrhona collection, chocolates and pralines, chocolate molds on Patissland.
