US Dollar
Description
Valrhona 55% Equatoriale Dark Chocolate is a professional-grade "couverture" chocolate known for its exceptional roundness and balanced sweetness. This versatile dark chocolate offers a classic flavor profile with subtle notes of toasted dried fruit, making it the industry standard for a wide range of pastry applications.
As a Canadian seller based in Calgary, Alberta, we provide these bulk 3 KG bags to professional pastry chefs and dedicated home chocolatiers across the country. The unique "feve" shape allows for easy measuring and rapid, even melting, ensuring consistent results in tempering and baking. Enjoy fast shipping across Canada on every order.
BEST FOR: GANACHE, ENROBING, MOUSSES, BAKING, HOLLOW FIGURES, CHOCOLATE SAUCES
ALLERGEN NOTE: MAY CONTAIN NUTS AND MILK. CONTAINS SOY. GLUTEN-FREE.
WHY IT WORKS
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Offers a highly versatile 55% cocoa content that balances intense chocolate flavor with a smooth, approachable sweetness.
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Features a high cocoa butter content for superior fluidity, making it ideal for professional enrobing and molding.
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Designed in the signature Valrhona feve shape for faster melting and more accurate scaling than traditional blocks.
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Delivers a consistent, professional-grade snap and gloss when properly tempered for confectionery work.
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Provides a neutral yet rich dark chocolate base that complements a vast array of fruits, nuts, and spices.
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Reliability for repeat use ensures standardized flavor and texture across large-scale dessert production.
USE CASES
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Pastry chefs use Equatoriale 55% as their primary chocolate for smooth, stable ganaches used in truffles and macarons.
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High-end bakeries incorporate these feves into premium cookies and tarts for a superior melt and flavor compared to standard chips.
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Chocolatiers rely on the excellent fluidity of this couverture for dipping and enrobing pralines with a thin, crisp shell.
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Restaurants use it to create rich, velvety chocolate mousses and hot chocolate bases that appeal to a wide range of palates.
SPECS
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SIZE: 3 KG (6.6 LBS)
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BRAND: VALRHONA
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COCOA CONTENT: 55%
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FORMAT: FEVES (OVAL DISCS)
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STORAGE: STORE IN A COOL, DRY PLACE BETWEEN 16°C AND 18°C
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COUNTRY OF ORIGIN: FRANCE
FREQUENTLY ASKED QUESTIONS
WHAT IS THE DIFFERENCE BETWEEN THIS AND SUPERMARKET CHOCOLATE? Valrhona Equatoriale is a "couverture" chocolate, meaning it has a higher percentage of cocoa butter, which provides better shine, snap, and melting properties.
HOW DO I TEMPER THIS CHOCOLATE? For 55% dark chocolate, melt to 50-55°C, cool to 28-29°C, and reheat to a working temperature of 31-32°C.
CAN I USE THESE INSTEAD OF CHOCOLATE CHIPS? Yes; however, feves are larger and made of higher-quality chocolate, so they will create larger, more decadent pockets of melted chocolate in your bakes.
IS THIS CHOCOLATE SUITABLE FOR VEGANS? While it does not contain dairy ingredients in the recipe, Valrhona 55% is produced on lines that handle milk, so it may contain traces.
WHY ARE THEY SHAPED LIKE OVALS? The "feve" shape was designed by Valrhona to provide a larger surface area for more consistent melting and easier handling in professional kitchens.
HOW LONG WILL A 3 KG BAG LAST? When stored in a cool, dark place at the correct temperature, Valrhona chocolate has a shelf life of approximately 12 to 14 months.