A blend of African Grand Cru chocolates, powerful bitterness and woody character.
Abinao is a blend of Grand Cru chocolates from West Africa. With 85% cocoa, it offers rare aromatic intensity: deep bitterness balanced by woody and raw cocoa notes. Its high cocoa content makes it a benchmark chocolate for pastries with a bold character.
Technical specifications
Cocoa
85%
Guaranteed minimum content
Type
Dark
Couverture chocolate
Fluidity
●●○○○
2 drops out of 5
Aromatic profile
Main profile
bitter
Minor note
powerful
Signature
woody
Tasting notes
intense raw cacaodeep bitternessspicesroasting
Quantity guide
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
What is it for?
Chocolate mousse (175 g / serves 4)
How many servings?
3 preparations
Quantity required
525 g
Recommended size
1 x 1 kg bag
Tempering allowance (10%)
578 g
Tip: Always allow for 10% extra to account for natural tempering losses (residue in the mixing bowl or on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What is it for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Chocolate 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-like shine, a satisfying snap, and perfect release from the mold.
Melting
50 - 55 °CDouble boiler or microwave in short intervals
Cooling
28 - 29 °CCrystallization of the desired crystals
Working
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Coffee
Dried fruit
Bold spices
Bourbon vanilla
Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
A creative idea from Patissland to showcase this product's unique profile.
Intense cocoa ice cream
Inspiration
Add 50 g of P125 to your classic chocolate ice cream to intensify the cocoa profile. The texture remains unchanged, while the bitterness steps up a notch.
Complete technical data sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Blend
Type
Dark
Cocoa content
At least 85%
Status
Valrhona Grand Cru
Fluidity
2 drops out of 5
Storage
18 months at 16-18 °C, protected from moisture
Allergens
Milk, soy (depending on the product). May contain tree 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 couverture chocolate exclusively since 1922.
What's the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has traditionally produced fèves, but also offers some products as pistoles, depending on the market.
How many fèves are in 100 g?
About 35 to 40 Valrhona fèves per 100 g (varies by product). A practical format for measuring to the nearest gram without weighing once you're used to it.
Is tempering mandatory?
For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is enough.
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 = sugar bloom). Store for 18 months in a resealed bag. Slight chocolate bloom is no problem: it can still be used in baked goods.
