Valrhona – Pure Cocoa Butter
Cocoa Butter Drops
10 kg of cocoa butter drops, intensive professional workshop format.
Valrhona cocoa butter in calibrated drops, 10 kg professional format. Packaging suited to chocolate workshops and very high-volume pastry operations that use cocoa butter daily (tempering, fluidification, in-house production of customized couverture chocolates). The drops format allows quick dosing by the spoonful. Resealable bag to preserve its properties.
Characteristics
100% pure
Composition
Natural cocoa butter
Cocoa
Origin
Bean pressing
200°C+
Resistance
Ideal for high-temperature cooking
1Choose the right format
Compare the available formats. Click on a format to access it.
2Profile and identity
Major profile
neutral
Minor note
100% plant-based
Signature
professional workshop format
Characteristics
3Recommended applications
The pastry and professional applications best suited to this product.
industrial chocolate tempering
couverture chocolate production
intensive production workshop
4Flavor pairings
What to use this cocoa butter with in pastry or cooking.
all couverture chocolates
meat and fish for cooking
5Perfect pairings for this cocoa butter
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A practical application to showcase this product in your creations.
Express Mycryo tempering
TechniqueMelt 1 kg of couverture chocolate (Caraïbe 66%, for example) at 40–45°C. Let it cool to 34–35°C for dark chocolate (33–34°C for milk/white chocolate). Add 10 g (1%) of Valrhona cocoa butter in pistoles or drops and mix well. Work at 31–32°C for dark chocolate, 29–30°C for milk/white chocolate. Guaranteed crystallization and impeccable shine.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Pure ingredients – Cocoa butter |
| Composition | 100% pure, natural cocoa butter |
| Packaging | Drops |
| Heat resistance | Over 200°C without burning |
| Format | 10 kg |
| Storage | 16 to 18°C, protected from light and moisture |
| Allergens | May contain traces of tree nuts, soy, gluten, and milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is cocoa butter used for in pastry?
Three main uses: (1) tempering chocolate (add 1% of the chocolate's weight at 33–34°C to pre-crystallize it and achieve a perfect shine), (2) fluidifying chocolate that is too thick, and (3) cooking food in the kitchen as an alternative to oil or butter. Withstands over 200°C without burning.
How do you temper with Valrhona cocoa butter?
Melt your chocolate to 40–45°C, then let it cool to 34–35°C (dark) or 33–34°C (milk/white). Then add 1% cocoa butter in callets or drops (10 g per 1 kg of chocolate). Mix well. Work at 31–32°C for dark chocolate, 29–30°C for milk/white chocolate. A quick, reliable method with no need for tempering on a marble slab.
Valrhona cocoa butter vs. Cacao Barry Mycryo?
Mycryo is a Cacao Barry trademark for finely powdered cryogenized cocoa butter. Valrhona cocoa butter in callets or drops serves the same purpose and has the same properties (100% pure). The difference is the form: Valrhona callets/drops are handled with a spoon, while Mycryo is sprinkled. Both work at 1% of the chocolate's weight.
How do you use it in savory cooking?
Melt 1–2 tablespoons of cocoa butter in the pan or coat the food with it before cooking. Ideal for searing meat, fish (scallops, foie gras), and vegetables at higher temperatures than traditional butter. Neutral flavor that does not mask the flavors. 50–70% fewer calories than cooking with butter.
Which format should you choose: 3 kg or 10 kg?
3 kg in callets: regular use, advanced home workshop, or small-scale pastry production. 10 kg in drops: professional chocolate workshops and pastry shops with daily consumption. The 10 kg format offers a better price per kg.
To learn more
Explore the Valrhona collection, chocolates and pralines, and 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.
