Valrhona Grand Cru · Pure Origin Ecuador
Alpaco 66% beans - 3 kg
Valrhona's first Grand Cru from Ecuador, a tribute to Ecuadorian terroir.
Alpaco is Valrhona's first pure Ecuadorian terroir Grand Cru. Its name comes from the Quechua word “Alpa,” meaning “plain.” Made from Nacional beans (Arriba variety), it showcases the distinctive floral aromas of Ecuadorian cocoa, marked by astringency. Since 2019, Valrhona has supported a program with its partner Osella to preserve Nacional cocoa in 8 provinces across the country.
Technical specifications
- Cocoa
- 66%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 drops out of 5
Aromatic profile
Main profile
sweet spices
Minor note
dried fruit
Signature
woody
Tasting notes
Cocoa origin
Country
Ecuador
Region / terroir
9 growing regions (Vinces, Quinindé, Simon Bolivar, La Union, Mata de Cacao, Ricaurte, San José del Tambo, Naranjal, Lagarto)
Cocoa variety
Nacional (Arriba)
Status
Valrhona Grand Cru
Quantity guide
Example for guidance, 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 batches |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl and on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What is it used for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Chocolate bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona's official tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a satisfying snap, and perfect release from the mold.
Melting
50 - 55 °CBain-marie or microwave in stagesCooling
28 - 29 °CCrystallization of the desired crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Alpaco 6666% gingerbread cream
InspirationCream infused with cinnamon and homemade gingerbread spices. A signature dessert in a glass, topped with Madagascar vanilla whipped cream and diced poached pear.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | 66% minimum |
| Origin | Ecuador |
| Region | 9 growing regions (Vinces, Quinindé, Simon Bolivar, La Union, Mata de Cacao, Ricaurte, San José del Tambo, Naranjal, Lagarto) |
| Cocoa variety | Nacional (Arriba) |
| Status | Valrhona Grand Cru |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on product). May contain traces of tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is couverture chocolate?
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 exclusively produced couverture chocolate since 1922.
What is the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt in the same way. Valrhona has traditionally made 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 convenient format for measuring to the nearest gram without weighing once you get used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, decoration): 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.
How should Valrhona chocolate be stored?
Ideally stored at 16-18 °C in a dry place, away from light and odors. Avoid the refrigerator (condensation causes bloom). When sealed in its bag, it keeps for 18 months. Slight chocolate bloom is not a problem: it can still be used in baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds at Patissland.
Explore further
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.
