Fèves Abinao 85% - 3kg
Fèves Abinao 85% - 3kg

Abinao Beans 85% - 3kg

€109,99 €93,49
€31,16/kg
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Made in France
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Valrhona · Exceptional Blend

Abinao 85% Beans – 3 kg

A blend of African Grand Crus, powerful bitterness, and woody character.

Abinao is a blend of Grand Crus 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

85%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●○○○
Fluidity
2 out of 5 drops

1Aromatic profile

Main profile
Bitter
Minor note
Powerful
Signature
Woody

Tasting notes

Intense raw cocoaDeep bitternessSpicesRoasting

3How much chocolate do you need?

Required quantity525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses (residue in the bowl and on the spatula). The 1 kg or 3 kg format always offers a better price per kilogram.

4What will you use it for?

Patissland's evaluation based on the applications recommended by Valrhona for this product.

Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets

5Tempering curve

The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect unmolding.

1
Melting

50–55 °C

Bain-marie or microwave in intervals
2
Cooling

28–29 °C

Crystallization of the right crystals
3
Working

31–32 °C

Ideal molding temperature

Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34–35 °C after melting. A fast, reliable method favored by professionals.

6Flavor pairings

Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.

Coffee
Dried fruits
Strong spices
Bourbon vanilla

7Perfect pairings for this chocolate

Valrhona products that perfectly complement this chocolate in your creations.

Valrhona cocoa butter
Pairs well with
Valrhona cocoa butter
209.99 €
→
Almond Hazelnut Praliné 50%
Pairs well with
Almond Hazelnut Praliné 50%
15.99 €
→
52% Dark Chocolate Chips 250g
Pairs well with
52% Dark Chocolate Chips 250g
12.99 €
→

8Signature recipe for this chocolate

A creative idea by Patissland to showcase the unique profile of this product.

Intense cocoa ice cream

Inspiration

Add 50g of P125 to your classic chocolate ice cream to intensify the cocoa profile. Without changing the texture, it takes the bitterness 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 out of 5 drops
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

What is couverture chocolate?

Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity enables coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.

What is the difference between feves and pistoles?

There is no difference in quality: feves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced feves, but also offers some products as pistoles depending on the market.

How many feves are in 100g?

Approximately 35 to 40 Valrhona feves per 100g (varies by product). A practical format for measuring to the nearest gram without weighing once you are used to it.

Is tempering required?

For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.

How should Valrhona chocolate be stored?

Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes blooming). When stored in a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastries.

Learn more

Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds on Patissland.

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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.

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