Chocolates for baking
Valrhona pastry chocolate
Valrhona Collection gives you access to exceptional chocolates. Choose the baking chocolate that best suits your recipe from a selection of Valrhona chocolates.
Professional quality baking chocolate for your kitchen
Chocolate for baking is also called couverture chocolate. This is a chocolate intended to be incorporated into a culinary preparation. To do this, it must meet specific criteria. First of all, its aromatic profile must be rich and intense to be perceived in the recipe. Then, it must be able to melt easily, have a reliable and homogeneous texture and lend itself to various applications. Sometimes melted, cooked, iced: its qualities must withstand all treatments! Find on our site four colors of chocolate for baking: dark chocolate, milk chocolate, white chocolate or blond Dulcey, there is something for all tastes and for all recipes.
What is the difference between “normal” chocolate and baking or couverture chocolate?
The chefs' baking chocolate
Recognized as the chocolate partner of the greatest chefs, Valrhona offers you a wide choice of chocolates for baking. Cooking is about transmitting emotions and sharing. That's why Valrhona designs chocolates for baking that are suitable for multiple uses. Increase your creativity in baking: desserts, logs, frozen desserts, tarts, cookies, chocolate cakes... Or, give in to your desires by using Valrhona chocolates for coating candies, pralines, making ganaches or bars! Discover all our chocolate recipes for inspiration.
Easy dosage
Valrhona chocolates are molded into bean shapes to make measuring easier in the kitchen. Packaged in different formats, you can easily order the chocolate for the pastry of your choice in the proportions adapted to your recipe: 8.8oz (250g) or 35.27oz (1kg).
Valrhona Chocolate: 100 years of know-how
Maison Valrhona was founded in 1922. Valrhona Collection is proud to offer you 100 years of expertise online. Discover the innovations that have marked its history in our online store: Inspiration fruit couverture, Guanaja, the first 70% couverture chocolate, blond-colored couverture chocolate, etc.
Global origins bring a wide range of diverse and nuanced aromatic profiles
To take you on a journey from your kitchen, Valrhona has been striving for 100 years to select the best cocoas from around the world. To do this, Valrhona travels the world from plantation to plantation. We select the cocoa treasures of each country and support the best agricultural practices. Valrhona works for fair and sustainable cocoa cultivation. Thus, each Valrhona chocolate has a unique story. This story combines that of the men who cultivate cocoa with that of those who reveal its aromatic profile when transforming cocoa beans into chocolate.
The aromatic palette available to you on this online store is very wide. Fruity or floral, spicy, roasted or caramelized notes are available around tangy or slightly bitter flavors. Each chocolate for baking has a unique aromatic profile born from the terroir, the variety of cocoa, the know-how of the planters and the processing stages.
Quality ingredients
To offer you the best chocolate, Valrhona does not limit itself to the selection of high-quality cocoa beans. The couverture chocolates in our online store are made from high-quality ingredients: sugar, vanilla, milk, dried fruits, etc. All are carefully sourced for their organoleptic qualities and to facilitate their use in cooking.
Which chocolate to choose for baking?
Dark, milk, white or Dulcey chocolate? Faced with the wide choice offered on our online store, it is sometimes difficult to know which Valrhona chocolate to choose. Don't panic, Valrhona Collection guides you in this choice.
Which chocolate for which recipe?
Very often, the choice of baking chocolate depends on the recipe you want to make... Unless it's the other way around and the chocolate inspires a recipe! There is no rule of course, but the adequacy between the selected baking chocolate and the recipe remains essential. To choose a chocolate, first make sure that it has been designed for the desired use. Then, make sure to melt it according to the use by respecting its tempering curve. Finally, taste it, to better associate it with the recipe of your choice!
Dark, milk, white, Dulcey, which color to choose?
Dark chocolate, milk chocolate, white chocolate or Dulcey chocolate: which one to choose? The question seems tricky. However, it is above all a question of taste and balance. Each chocolate is worked differently: white or blond-colored chocolate melts at a lower temperature than milk or dark chocolate. Take inspiration from our recipes to combine couverture chocolate with the right recipe and thus concoct delicious desserts!
What taste: each chocolate has its own aromatic profile and associations.
Each Valrhona chocolate has different notes, just waiting to be expressed through a recipe! So choose the baking chocolate whose notes go best with your recipe. Find more inspiration in our Recipes category. A multitude of recipe ideas that will allow you to make delicious pastries!
Choosing organic chocolate
On Valrhona Collection, find a selection of organic chocolate: Oriado 60% and Andoa milk 39%. Oriado 60% is a dark baking chocolate made from an exceptional blend from the Dominican Republic and Peru. Andoa Milk 39%, milk baking chocolate comes from Peru.
Where to buy Valrhona pastry chocolate?
You want to buy Valrhona pastry chocolate but you can't find a point of sale near you? You've come to the right place! On Valrhona Collection, find a wide selection of pastry chocolates in different packaging: .8oz (250g) and 35.27oz (1kg). To find out more about the different pastry chocolates, find more information on each product page or in our newsletters!
