Valrhona Grand Cru · Single Origin Peru
Illanka Dark Beans 63% - 3kg
Single-origin Peru, fruity and sweet with notes of roasted nuts.
Illanka is a Grand Cru single-origin chocolate from Peru. Sourced from the Peruvian Andes, this dark chocolate combines the sweetness of roasted nuts with the natural freshness of Peruvian cacao. Its balance makes it a versatile choice, particularly renowned for ganaches and coatings.
Technical characteristics
63%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Major profile
fruity
Minor note
sweetness
Signature
roasted nuts
Tasting notes
2The origin of the cocoa
Country
Peru
Region / Terroir
Peruvian Andes
Cocoa variety
Trinitario / Criollo
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1kg bag
Tempering allowance (10%)578 g
Tip: Always allow 10% extra for natural tempering losses (residue in the bowl or on the spatula). The 1kg or 3kg format always offers a better price per kg.
4What is it for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a clean snap, and perfect demolding.
1
Melting
50 - 55 °C
Double boiler 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 quick, reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona’s recommendations.
hazelnut
almond
yellow fruits
honey
7This chocolate’s companions
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this product.
Illanka Noir 6363% Red Fruit Tart
InspirationBreton shortbread crust, whipped Illanka Noir 6363% 35% ganache, fresh raspberries, and strawberry brunoise. The natural acidity of the red fruits enhances the chocolate's fruity profile.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | At least 63% |
| Origin | Peru |
| Region | Peruvian Andes |
| Cocoa variety | Trinitario / 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 allows 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 certain products in 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 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 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 = 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.
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.
