Valrhona Millot 74% Organic Dark Chocolate - Beans 3kg | Single Estate Madagascar

Single plantation chocolate with intense fruity notes - Without vanilla or lecithin

Discover Valrhona's Millot 74% Organic Dark Chocolate, an exceptional couverture chocolate made exclusively from beans sourced from a single plantation in Madagascar, in the Ambanja district. This aromatic rarity, crafted with only three organic ingredients and no additives, reveals an intense fruity profile, a characteristic tangy touch, and a remarkable full-bodied character.

Professional 3kg format for laboratories and pastry chefs seeking the authenticity of an exceptional terroir chocolate.

The exception of a unique plantation chocolate

Single Estate Madagascar - Absolute traceability

Millot 74% comes exclusively from the Millot plantation located in the Ambanja district of Madagascar, a region renowned for its exceptional cocoa. This single estate approach guarantees total traceability, from the cocoa tree to the bean, allowing rigorous control of every production step.

Minimalist composition: Organic Madagascar cocoa beans • Organic cane sugar • Organic cocoa butter

No vanilla • No lecithin • No additives • 100% certified organic

This minimalist approach preserves the aromatic authenticity of Millot beans and reveals their natural complexity. The absence of vanilla allows the intrinsic fruity notes of the Malagasy terroir to fully express themselves.

Signature aromatic profile

Millot 74% stands out with a complex aromatic profile, a faithful reflection of its terroir of origin:

Dominant fruity notes: Intense red fruits (cherry, redcurrant), subtle citrus
Characteristic tanginess: Typical liveliness of the Madagascar terroir, bringing freshness and length
Full-bodied and structured: Powerful body with a remarkable finish
Controlled Bitterness: Perfect balance between cocoa power and fruity finesse

The absence of vanilla in the composition allows the natural fruity notes to fully express themselves, creating a raw and authentic profile particularly appreciated by professionals seeking chocolates with character.

Professional applications

Optimal uses:

• Chocolate crémeux : Velvety texture enhancing fruity notes in entremets
• Exceptional ganaches : Ideal for chocolate bonbons and signature whipped ganaches

Recommended applications:

• Professional coating : Satin shine and perfect snap
• Artisanal bar molding : Reveals the full aromatic complexity
• Chocolate mousses : Airy lightness with a pronounced character
• Ice creams and sorbets : Persistent fruity notes in frozen texture

Expert usage advice

Professional tempering:

• Melting : 50-55°C
• Crystallization : 28-29°C
• Working temperature : 31-32°C

Technical note : The absence of lecithin may slightly alter fluidity. If necessary, adjust with 1-2% cocoa butter to optimize viscosity.

Recommended ganache ratios:

• Firm ganache : 1 part chocolate / 1 to 1.1 parts cream
• Runny ganache : 1 part chocolate / 1.3 to 1.4 parts cream
• Working temperature : 32-34°C for optimal emulsification

Harmonious pairings : Fresh red fruits, citrus, exotic fruits (passion fruit, mango), delicate spices (Timut pepper, cardamom, ginger).

Technical characteristics

Product specifications:

• Brand : Valrhona (B-Corporation certified company)
• Type : Single estate dark couverture chocolate
• Origin : Madagascar, Millot plantation, Ambanja district
• Format : 3kg resealable bean bag (professional format)
• Cocoa content : Minimum 74%, pure cocoa butter
• Certification : Certified organic farming

Average nutritional values (per 100g):

• Energy : 582 kcal / 2411 kJ
• Fats : 43.6g (of which saturated fatty acids: 26.4g)
• Carbohydrates : 30.5g (of which sugars: 26.9g)
• Dietary fiber : 13.7g
• Proteins : 9.03g
• Salt : 0.02g

Allergens: Made in a facility using milk. May contain traces of nuts and soy.

Responsible commitment

Organic certification: Respectful agriculture without pesticides or chemical fertilizers, guaranteeing bean purity and ecosystem preservation.

Valrhona B-Corporation: Company certified for its positive social and environmental impact. Long-term partnership with the Millot plantation, ensuring fair remuneration for producers.

Traceability guaranteed: Each batch is traceable to its original plot, from the cocoa tree to your laboratory.

Storage and packaging

Professional format: Resealable 3kg bag (beans/pistoles) for intensive use

Optimal storage: Store in a dry, cool place between 16-18°C, away from light, humidity, and strong odors.

After opening: Reseal tightly to preserve aromas until the indicated expiration date.

Frequently asked questions for professionals

Why without vanilla or lecithin?
Technical choice to preserve the pure aromatic authenticity of Millot beans. The absence of vanilla allows the natural fruity notes to fully express themselves, creating a minimalist 100% organic composition.

Difference with Guanaja 70% or Oriado 64%?
Millot 74%: Single estate Madagascar, intense fruity-acidic profile, without vanilla. Guanaja 70%: Multi-origin blend, classic balanced profile. Oriado 64%: South America blend, smooth and round profile.

Is it suitable for tablet molding?
Perfectly. Temper rigorously at 31-32°C to achieve perfect shine and snap. The absence of lecithin may slightly reduce fluidity: adjust with cocoa butter if necessary.

How to adjust my ganache recipes?
Since Millot 74% is richer in cocoa and lecithin-free, increase the cream proportion by 10-20% compared to standard chocolates. Whipped ganache ratio: 1:1.2 (chocolate:cream).

Professional format 3kg • 100% organic • Single estate Madagascar • 74% pure cocoa • Without vanilla or lecithin • Valrhona B-Corp France