Other formats available
Valrhona 60% organic dark couverture, a blend of 3 organic origins.
Oriado 60% Bio is Valrhona dark couverture chocolate certified organic. A blend of 3 organic origins (Dominican Republic, Madagascar, Peru), it offers a bold fruity profile with notes of citrus and dried fruit. For pastry chefs who want to combine Valrhona quality with organic standards.
This 3 kg size is intended for experienced pastry chefs and organic workshops/professionals: better price per kg than the 1 kg size.
Tasting notes
Indicative example 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 servings? | 3 preparations |
| Quantity required | 525 g |
| Recommended size | 1 bag 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 better.
Rated according to Valrhona's recommended applications for this product.
The 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 from Patissland to showcase the unique profile of this product.
Homemade cookies with chopped Oriado 60% Organic chocolate chunks. A crisp-yet-melting texture and a pronounced cocoa flavor. A versatile recipe loved by home bakers and professionals alike.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Dark |
| Cocoa content | Minimum 60% |
| Certification | Organic farming |
| Fluidity | 3 drops out of 5 |
| Available sizes | 3 kg |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk (depending on the product). May contain traces of tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g to try it or make 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 significantly better in larger formats.
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 uses where the chocolate remains visible and solid (molding, enrobing, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it's mixed in (mousses, ganaches, cookies): not required; simply melting it is enough.
About 35 to 40 Valrhona feves per 100 g. A practical format for precise gram-by-gram measuring without weighing once you're used to it.
Ideally stored at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes whitening). Once the bag is resealed, keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
