Dark Baking Chocolate Equatoriale Noir 55% - 35.27oz
VALRHONA
$59.99 USD
$59.99 USD
In stock
Valrhona 55% dark chocolate, with vanilla notes. Feves for baking or tasting.
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Made in France
Valrhona is a member of 1% for the Planet®
Description
Dark Baking Chocolate Equatoriale Noir 55% - 35.27oz
Valrhona's easy-to-use dark enrobing chocolate
Equatoriale Noir 55% is particularly recommended for candy coating. For this, it is essential to follow the temperature curve indicated on the packaging. If you take care to temper this chocolate correctly, you'll obtain a crunchy chocolate shell that's easy to unmold, fine and shiny.
Dark baking chocolate for a wide range of recipes
Equatoriale Noir 55% chocolate is mainly used in chocolate making, whether for enrobing, molding or preparing chocolate ganaches. However, this professional chocolate is also the ally of pastry chefs. It can be used to make pastry ganache, mousse, cream, sauce, topping, ice cream or sorbet. It's also popular for making delicious chocolate drinks!
Equatoriale Noir 55%, a gourmet dark chocolate
Behind the taste of Equatoriale Noir 55% lies Valrhona's age-old know-how. This professional chocolate is a complex blend of cocoa aromatic profiles. Its vanilla notes mingle with gourmet dried fruit aromas to create a comforting chocolate. The whole is supported by a light acidity.
Dark French baking chocolate
Equatoriale Noir 55% is a baking chocolate by Valrhona. Like all the brand's chocolates, the blended cocoa beans are transformed into chocolate in the Drôme region of France, in the workshops of the Tain l'Hermitage chocolate factory. This is the guarantee of a chocolate that promotes French know-how!
FAQs
FAQs
What does 55% cocoa mean in Équatoriale Noir dark chocolate?
The 55% indicates the proportion of cocoa (cocoa solids + cocoa butter) in the chocolate. With more sugar than higher-percentage dark chocolates, Équatoriale Noir has a rounder, sweeter taste while still offering rich cocoa and vanilla notes. It’s a perfect middle ground for those who enjoy balanced dark chocolate.
How does Équatoriale Noir 55% taste compared to other Valrhona dark chocolates?
Équatoriale Noir is smoother and sweeter than Guanaja 70% or Caraïbe 66%. It has comforting vanilla and dried fruit notes with just a hint of acidity. This makes it approachable for families and ideal for recipes where you don’t want an overpowering bitterness.
Why is Équatoriale Noir often recommended for coating and molding?
Équatoriale Noir’s fluidity and balance make it reliable for creating thin, glossy coatings on confections and molded chocolates. When tempered correctly, it produces a crisp snap and a shiny finish. That said, home bakers can also use it in everyday recipes without needing professional tempering skills.
Is Équatoriale Noir 55% suitable for plant-based baking?
Yes, Équatoriale Noir does not contain dairy ingredients, so it is suitable for plant-based recipes. It’s an excellent option for vegan cakes, mousses, and sauces. If you are allergic, please note that it is made in a facility that handles milk.
Where is Équatoriale Noir produced?
Like all Valrhona chocolates, Équatoriale Noir 55% is crafted in Tain l’Hermitage in the Drôme region of France. Valrhona’s bean-to-bar expertise ensures consistent quality and authentic French chocolate-making tradition.
Ingredients & Allergens
14.0
Nutritional values
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Servings per container67.0
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Serving size4 pieces - 15g
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Calories per serving (Kcal)90.0
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Fat6.0
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Saturated fat3,5
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Trans fat0.0
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Cholesterol0.0
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Sodium0.0
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Total carbohydrates8.0
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Dietary fiber1.0
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Sugar6.0
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Added sugars6.0
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Proteinless than 1g
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Vitamin D (mcg)0.0
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Calcium (mg)6.0
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Iron (mg)1.0
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Potassium (mg)60.0
Committed product
How to use
How to use
$59.99 USD
$59.99 USD
