Valrhona, exceptional couverture chocolate
Valrhona couverture chocolate, grand crus and origin chocolates, in dark, milk, Dulcey blond, and white varieties, in easy-to-measure fèves.
Valrhona chocolates
A leading French house, Valrhona offers couverture chocolates in fèves: grand crus, origin chocolates (Guanaja, Manjari, Jivara), Dulcey blond chocolate, and Opalys white chocolate. The fèves melt quickly and are easy to measure for ganaches, mousses, coatings, and bars.
Tempering and uses
For a glossy finish and a clean snap, temper as follows: dark 45–50, then 28–29, then 31–32°C; milk and Dulcey slightly lower. The fluidity of fèves makes them suitable for coating as well as ganache. The cocoa percentage guides the intensity according to the recipe.
Frequently asked questions
What is Dulcey?
A Valrhona blond chocolate with biscuit and caramel notes, halfway between white and milk chocolate.
Why fèves?
They melt quickly and are easy to measure, without chopping a bar.
How do you temper chocolate?
Dark 45–50 / 28–29 / 31–32°C; milk and blond slightly lower.
Which percentage should you choose?
The higher the cocoa percentage, the more intense and bitter the chocolate.
