Single-origin Madagascar, high-cocoa-content milk chocolate with intense fruitiness.
Kidavoa 50% is a single-origin milk chocolate from Madagascar with an exceptionally high cocoa content (50%). This intensity fully reveals the fruity character of Madagascar, creating a rare profile: the roundness of milk with the natural acidity of red berries from the terroir.
Tasting notes
Patissland's assessment according to the applications recommended by Valrhona for this product.
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect release from the mold.
45–50 °C
27–28 °C
29–30 °C
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.
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
Valrhona products that perfectly complement this chocolate in your creations.
A creative idea by Patissland to showcase the unique profile of this product.
Sweet pastry dough, soft salted-butter caramel, and Kidavoa 5050% ganache. The chocolate's naturally caramelized profile enhances the caramel's indulgence.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Milk |
| Cocoa content | Minimum 50% |
| Origin | Madagascar |
| Region | Madagascar |
| Cocoa variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 4 out of 5 drops |
| Storage | 18 months at 16–18°C, away from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
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.
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.
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.
For uses where the chocolate remains visible and solid (molding, coating, decorating): 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.
Ideally at 16–18°C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastries.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds on Patissland.
