Professional 3kg format of Azelia milk chocolate with Piedmontese hazelnuts.
Azelia 35% in a professional 3kg format, for workshops and chocolatiers. Milk chocolate containing real Piedmontese hazelnuts, roasted and ground into the chocolate. A natural praline profile with no added flavoring, ideal for recipes inspired by Italian Gianduja.
Tasting notes
Patissland rating based on the applications recommended by Valrhona for this product.
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror-like shine, a crisp snap, and perfect demolding.
45 - 50°C
27 - 28°C
29 - 30°C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34–35°C after melting. A quick and reliable method favored by professionals.
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
Valrhona products that perfectly complement this chocolate in your creations.
A creative idea by Patissland to showcase the unique profile of this product.
Azelia 3535% shell, crunchy almond and hazelnut praline filling, finished with roasted hazelnuts. Triple hazelnut for enthusiasts.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Hazelnut Blend |
| Type | Milk |
| Cocoa content | Minimum 35% |
| Fluidity | 4 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) |
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.
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 certain products as pistoles depending on the market.
Approximately 35 to 40 Valrhona fèves per 100 g (varies by product). A practical format for measuring to the nearest gram without weighing once you are used to it.
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.
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid refrigeration (condensation causes blooming). When resealed in its bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastries.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds at Patissland.
