Valrhona Grand Cru · Pure Origin Madagascar
Millot 74% Organic Dark Chocolate - 3kg
Organic, pure origin Domaine Millot Madagascar, fruity with tangy notes.
Millot 74% Organic is a Grand Cru from the Millot Estate, a historic plantation in Madagascar that Valrhona has worked with for over 30 years. The Ambanja terroir in the north of the island produces exceptional Trinitario cocoa: a characteristically tangy, fruity profile typical of Madagascan cocoas, with natural red berry notes.
Technical specifications
74%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Major profile
fruity
Minor note
tangy
Signature
red berries
Tasting notes
2Cocoa origin
Country
Madagascar
Region / Terroir
Domaine Millot (Ambanja)
Cocoa variety
Trinitario
Status
Valrhona Grand Cru
Certification
Organic farming
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1kg bag
Tempering allowance (10%)578 g
Advice: Always allow 10% extra for natural tempering losses (residue in the mixing bowl or on the spatula). The 1kg or 3kg format always offers a better price per kg.
4What is it for?
Patissland's assessment based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Chocolate bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect unmolding.
1
Melting
50–55°C
Double boiler or microwave in stages
2
Cooling
28–29°C
Crystallization of the right crystals
3
Working
31–32°C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35°C after melting. A quick, reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
red berries
citrus fruits
green tea
7This chocolate's companions
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
7474% Millot Dark Chocolate Red Berry Tart
InspirationBreton shortcrust shell, whipped 7474% 35% Millot dark chocolate ganache, fresh raspberries, and strawberry brunoise. The natural acidity of red berries enhances the chocolate's fruity profile.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | Minimum 74% |
| Origin | Madagascar |
| Region | Domaine Millot (Ambanja) |
| Cacao variety | Trinitario |
| Status | Valrhona Grand Cru |
| Certification | Organic farming |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16–18 °C, protected from humidity |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced fèves, but also offers some products in pistoles depending on the market.
How many fèves are in 100g?
Approximately 35 to 40 Valrhona fèves per 100g (varies by product). A practical format for measuring to the nearest gram without weighing once you are used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, decorating): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18 °C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops a slight bloom: it remains suitable for baked pastries.
Learn more
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds on Patissland.
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.
