Valrhona Grand Cru · Pure Origin Venezuela
Araguani Beans 72% - 3kg
Pure-origin Venezuela, full-bodied with warm notes of raisins and licorice.
Araguani is a Grand Cru pure-origin Venezuela chocolate made from Criollo beans from the Sur del Lago region. Its name pays tribute to the Araguaney, Venezuela’s emblematic tree, and the native Guarani people. A Valrhona partner since 2016, the family-run company Cacao San José has cultivated this rare cocoa in its historic birthplace since 1830.
Technical characteristics
72%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Major profile
sweet spices
Minor note
woody
Signature
pronounced bitterness
Tasting notes
2The origin of the cocoa
Country
Venezuela
Region / Terroir
Sur del Lago (Las Virtudes, Tucani)
Cocoa variety
Criollo
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses (residue in the bowl or on the spatula). The 1 kg or 3 kg format always offers a better price per kg.
4What is it for?
Patissland 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 a mirror shine, a clean snap, and perfect unmolding.
1
Melting
50 - 55 °C
Bain-marie or microwave in stages
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.
dried fruits
coffee
gingerbread
vanilla
licorice
7Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Araguani 7272% gingerbread crémeux
InspirationCinnamon- and homemade gingerbread-infused crémeux. A refined dessert-style verrine with Madagascar vanilla whipped cream and poached pear brunoise.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | Minimum 72% |
| Origin | Venezuela |
| Region | Sur del Lago (Las Virtudes, Tucani) |
| Cocoa variety | Criollo |
| 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 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 makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively 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 identically. Valrhona has historically produced fèves, but also offers some products as pistoles depending on the market.
How many fèves are in 100g?
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.
Is tempering mandatory?
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, simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place protected 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.
Go further
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds on Patissland.
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.
