Other formats available
Valrhona 60% Organic dark couverture, a blend of 3 organic origins.
Oriado 60% Organic is a Valrhona dark couverture certified organic. A blend of 3 organic origins (Dominican Republic, Madagascar, Peru), it offers a powerful fruity profile with notes of citrus and dried fruit. For pastry chefs who want to combine Valrhona quality with the standards of organic farming.
This 1 kg format is suited to regular home bakers making 5 to 15 desserts: a practical size for home use.
Tasting notes
Illustrative example corresponding to the parameters below. Adjust the quantity to suit your recipe.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 recipes |
| Required quantity | 525 g |
| Recommended format | 1 sachet of 1 kg |
| Tempering allowance (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 by 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 by Patissland to showcase this product's unique profile.
Homemade cookies with chopped Oriado 60% Bio chocolate chips. Crisp yet soft texture, bold cocoa flavor. A versatile recipe, popular with amateurs and professionals alike.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Dark |
| Cocoa content | 60% minimum |
| Certification | Organic farming |
| Fluidity | 3 drops out of 5 |
| Available sizes | 1 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 an occasional 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 enrobing, molding, and all fine chocolate-making techniques.
For applications where the chocolate remains visible and solid (molding, enrobing, decorations): 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.
Approximately 35 to 40 Valrhona beans per 100 g. Convenient size for measuring to the nearest gram without weighing once you get used to it.
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, chocolate molds on Patissland.
