Valrhona Grand Cru · Pure Origin Peru
Illanka Noir 63% Beans - 3 kg
Pure Origin Peru, fruity and sweet with notes of roasted nuts.
Illanka is a Pure Origin Grand Cru from Peru. Sourced from the Peruvian Andes, this dark chocolate combines the sweetness of roasted nuts with the natural freshness of Peruvian cocoa. Its balanced profile makes it a versatile choice, particularly renowned for ganaches and coatings.
Technical specifications
- Cocoa
- 63%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 out of 5 drops
Aromatic profile
Dominant profile
fruity
Minor note
sweetness
Signature
roasted nuts
Tasting notes
Cocoa origin
Country
Peru
Region / Terroir
Peruvian Andes
Cocoa variety
Trinitario / Criollo
Status
Valrhona Grand Cru
Quantity guide
Indicative example based on the parameters below. Adjust the quantity to suit your preparation.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended format | 1 x 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: 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 kg.
What is it used for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
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 crisp snap and perfect release from the mold.
Melting
50 - 55 °CDouble boiler or microwave in short burstsCooling
28 - 29 °CCrystallization of the right 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 the unique profile of this product.
Illanka Noir 6363% Red Berry Tart
InspirationBreton shortcrust tart shell, whipped Illanka Noir 6363% 35% ganache, fresh raspberries and strawberry brunoise. The natural acidity of red berries enhances the chocolate’s fruity profile.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | 63% minimum |
| Origin | Peru |
| Region | Peruvian Andes |
| Cocoa variety | Trinitario / Criollo |
| Status | Valrhona Grand Cru |
| Fluidity | 3 out of 5 drops |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is couverture chocolate?
Couverture chocolate has a high cocoa butter content (generally more than 31%) and is 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 in the same way. Valrhona has traditionally produced fèves, but also offers some products as pistoles depending on the market.
How many fèves are there in 100 g?
About 35 to 40 Valrhona fèves per 100 g (varies by product). A practical format for measuring precisely by the 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 enough.
How should Valrhona chocolate be stored?
Ideally store at 16-18 °C in a dry place, away from light and odors. Avoid the refrigerator (condensation can cause bloom). Once the bag is resealed, it keeps for 18 months. Slight chocolate bloom is not a problem: it is still suitable for baking.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds at Patissland.
Explore more
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.
