Valrhona Grand Cru · Pure Origin Madagascar
Millot 74% Dark Chocolate, Organic - 3 kg
Organic, pure origin Domaine Millot Madagascar, fruity with tangy notes.
Millot 74% Organic is a Grand Cru from Domaine Millot, a historic plantation in Madagascar that Valrhona has worked with for over 30 years. The Ambanja terroir in the north of the island yields exceptional Trinitario cocoa: a fruity, tangy profile characteristic of Malagasy cocoa, with natural notes of red berries.
Technical specifications
- Cocoa
- 74%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 drops out of 5
Aromatic profile
Dominant profile
fruity
Secondary note
tangy
Signature
red berries
Tasting notes
Cocoa origin
Country
Madagascar
Region / Terroir
Domaine Millot (Ambanja)
Cocoa variety
Trinitario
Status
Valrhona Grand Cru
Certification
Organic farming
Quantity guide
Illustrative example based on the parameters below. Adjust the quantity to suit your preparation.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many portions? | 3 batches |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the bowl and on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What is it 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 unmolding.
Melting
50 - 55 °CDouble boiler or microwave in short burstsCooling
28 - 29 °CCrystallization of stable 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.
Millot 7474% dark chocolate red berry tart
InspirationBreton shortcrust shell, whipped Millot 7474% 35% dark ganache, fresh raspberries and strawberry brunoise. The natural acidity of red berries 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 | Minimum 74% |
| Origin | Madagascar |
| Region | Domaine Millot (Ambanja) |
| Cocoa variety | Trinitario |
| Status | Valrhona Grand Cru |
| Certification | Organic farming |
| 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
Your questions, our advice
What is couverture chocolate?
Couverture chocolate has a high cocoa butter content (generally over 31%) and is intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced couverture chocolate exclusively 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 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?
Approximately 35 to 40 Valrhona fèves per 100 g (varies by product). A convenient size for measuring to the nearest gram without weighing once you’re 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, cookies): not required, simply melting it is enough.
How should Valrhona chocolate be stored?
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = whitening). When stored in a resealed bag, keeps for 18 months. No problem if the chocolate turns slightly white: it is still suitable for use in baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and polycarbonate candy molds at Patissland.
Explore further
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.
