Valrhona Grand Cru · Single Origin Peru
Andoa Organic Dark Chocolate Beans 70% - 3 kg
Organic and single-origin from Peru, with a cocoa-forward, fresh profile and citrus notes.
Andoa is an organic, single-origin dark couverture from Peru. The beans come from the Andean valleys, where the ACOPAGRO cooperative brings together hundreds of farmers committed to organic agriculture. Its straightforward cocoa profile with citrus notes makes it an excellent companion for contemporary desserts.
Technical specifications
- Cacao
- 70%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 drops out of 5
Aromatic profile
Major profile
cocoa
Minor note
fruity
Signature
fresh
Tasting notes
Cacao origin
Country
Peru
Region / Terroir
Andean valleys
Cacao variety
Trinitario
Certification
Organic farming
Quantity guide
Example for illustration, based on the parameters below. Adjust the quantity to suit your recipe.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many portions? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing 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 cream & sorbets
Tempering curve
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a crisp snap, and perfect unmolding.
Melting
50 - 55 °CDouble boiler or microwave in short intervalsCooling
28 - 29 °CCrystallization of stable crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
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 this product's unique profile.
Andoa Noir Organic Fondant 70% with gooey center
InspirationSoft, melting fondant with a gooey center. The chocolate expresses all its pure cocoa character here, ideally served warm with bourbon vanilla ice cream.
Full technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | 70% minimum |
| Origin | Peru |
| Region | Andean valleys |
| Cocoa variety | Trinitario |
| Certification | Organic farming |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16-18 °C, away 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 only couverture chocolate since 1922.
What is the difference between beans and pistoles?
There is no difference in quality: feves are drop-shaped, while pistoles are flat discs. Both melt in the same way. Valrhona has traditionally produced feves, but also offers some products as pistoles depending on the market.
How many feves are there in 100 g?
About 35 to 40 Valrhona feves per 100 g (varies by product). A practical size for measuring to the nearest gram without weighing once you get the hang of it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses 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 the refrigerator (condensation causes bloom). Store for 18 months in a resealed bag. Slightly bloomed chocolate is still fine to use in baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds at Patissland.
Explore 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.
