Valrhona’s new chocolate with no added cocoa butter Confection 80%

While it’s essential for coating, molding, and making bars, couverture chocolate isn’t the best choice for some pastry and chocolate recipes that do not require added cocoa butter. With this in mind, and in keeping with its pioneering spirit, Valrhona has brought together all the expertise of its teams to develop a new chocolate range called CONFECTION 80% adapted to the specific needs of its customers.

This range, made from cocoa beans from one single origin, with no added cocoa butter, brings together all Valrhona’s expertise to make fillings (such as ganaches and crémeux), mousses, sponges, soufflés, or ice creams, in short, all those uses that don’t require fluidity.

The high cocoa percentage (80%) gives recipes an intense taste while the cocoa power can be declined in different cocoa intensities.

The chocolates are made from Pure Origin cocoa beans, with distinct aromatic profiles, reflects of their terroirs.

With Valrhona’s Dominican Republic 80%, professionals can be sure they are choosing the most suitable chocolate for their recipe with the desired cocoa intensity.

Baking chocolate: two ingredients for endless uses

This chocolate has a tiny list of just 2 ingredients: cocoa beans and sugar. No added cocoa butter, no lecithin, no vanilla extract. Their high cocoa content (80% cocoa beans) offers an intense cocoa taste, as well as a powerful aroma, characteristic of the cocoa’s origin, all of which take the recipes to the next level. This chocolate is designed above all for recipes in which chocolate is transformed, for example to «confect» fillings such as ganaches and creams, but also mousses, sponges, soufflés, and ice creams. Any uses where fluidity, generally provided by cocoa butter, is not an important factor, unlike coating or molding.

A minimal list of just two ingredients: 80% cocoa beans and 20% sugar. The chocolates contain no added cocoa butter, lecithin, or vanilla, allowing their cocoa’s aromatic power to shine through.

Dominican Republic 80%: tangy notes, ripe fruits and subtle cocoa notes

With its tangy notes of ripe fruit and more subtle cocoa notes, lets us in on the secrets of the island of Santo Domingo. Since 2016, Valrhona and other partners have been involved in a pioneering initiative that is revolutionizing cocoa growing in the Dominican Republic: Cacao Forest. Four models were tested in three sub-regions on 36 plots, with nine hectares of space being devoted to experimentation. More than 1,900 growers were involved in the project. The results speak for themselves, demonstrating significant benefits such as increased and diversified income for producers, improved biodiversity and effective carbon capture.

Visit www.valrhona.us for more information.