Valrhona Grand Cru · Pure Origin Brazil
Macaé Chocolate Beans 62% - 3 kg
Pure-origin Brazil, fruity and powerful, with notes of black tea.
Macaé is a Grand Cru pure-origin chocolate from Brazil. The beans come from southern Bahia, a region renowned for its aromatic Trinitario cacao. This fruity, powerful chocolate has a distinctive profile marked by notes of roasted nuts and black tea, characteristic of Brazilian cacao.
Technical specifications
- Cocoa
- 62%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 drops out of 5
Aromatic profile
Main profile
fruity
Secondary note
powerful
Signature
black tea
Tasting notes
Cocoa origin
Country
Brazil
Region / Terroir
Southern Bahia
Cocoa variety
Trinitario
Status
Grand Cru Valrhona
Quantity guide
Illustrative example based on the settings below. Adjust the quantity to suit your preparation.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 batches |
| Quantity needed | 525 g |
| Recommended size | 1 x 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the bowl and on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What is it used for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona's official tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, snap, and perfect demolding.
Melting
50 - 55 °CDouble boiler or microwave in intervalsCooling
28 - 29 °CCrystallization of stable crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Perfect partners for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Macaé 6262% red berry tart
InspirationBreton shortcrust shell, Macaé 6262% 35% whipped ganache, fresh raspberries and strawberry brunoise. The natural acidity of the red berries enhances the chocolate's fruity profile.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | 62% minimum |
| Origin | Brazil |
| Region | Southern Bahia |
| Cocoa variety | Trinitario |
| Status | Grand Cru Valrhona |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on product). May contain nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is couverture chocolate?
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. Valrhona has produced couverture chocolate exclusively since 1922.
What is the difference between chocolate beans and pistoles?
There is no difference in quality: chocolate beans are drop-shaped, while pistoles are flat discs. Both melt in the same way. Valrhona has traditionally produced beans, but also offers some products as pistoles depending on the market.
How many chocolate beans are there in 100 g?
About 35 to 40 Valrhona chocolate beans per 100 g (varies by product). A practical format for measuring precisely to the nearest gram without weighing, once you’re used to it.
Is tempering required?
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, biscuits): not required; simply melting it is sufficient.
How should Valrhona chocolate be stored?
Ideally store at 16-18 °C in a dry place, away from light and odors. Avoid refrigeration (condensation can cause bloom). In a resealed bag, it keeps for 18 months. Slight chocolate bloom is no problem: it can still be used in baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, polycarbonate chocolate molds on Patissland.
Take it further
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.
