Valrhona Confection · Single-Origin Ecuador
Ecuador 80% Confection Dark Chocolate - 3 kg
80% single-origin Ecuador Confection couverture, spicy and floral.
80% dark Confection chocolate, single-origin Ecuador. Made from Nacional cocoa, this chocolate reveals subtle spicy and floral notes despite its high cocoa content. For pastry chefs seeking to combine intensity with aromatic complexity.
Technical specifications
80%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●○○○
Fluidity
2 drops out of 5
1Aromatic profile
Major profile
spicy
Minor note
floral
Signature
intense
Tasting notes
2Cocoa origin
Country
Ecuador
Region / Terroir
Ecuador
Cocoa variety
Nacional
3How much chocolate do you need?
Required quantity525 g
Recommended format1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses (residue in the mixing bowl and on the spatula). The 1kg or 3kg format always offers a better price per kg.
4What is it for?
Patissland evaluation based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
Valrhona's official tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror-like shine, a crisp snap, and perfect release from the mold.
1
Melting
50 - 55°C
Bain-marie or microwave in stages
2
Cooling
28 - 29°C
Crystallization of the desired crystals
3
Working
31 - 32°C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35°C after melting. A quick and reliable method, favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
coffee
spices
flowers
vanilla
7This chocolate's companions
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Confection Ecuador 80% pure cocoa dark mousse
InspirationClassic mousse made with pâte à bombe, without whipped cream to preserve the purity of the cocoa. Served with a few citrus zests and a touch of fleur de sel.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Confection Origin |
| Type | Dark |
| Cocoa content | Minimum 80% |
| Origin | Ecuador |
| Region | Ecuador |
| Cocoa variety | Nacional |
| Fluidity | 2 drops out of 5 |
| Storage | 18 months at 16–18°C, protected from humidity |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate 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 identically. Valrhona has historically produced fèves, but also offers certain products as pistoles depending on the market.
How many beans are there in 100g?
Approximately 35 to 40 Valrhona beans per 100g (varies by product). A convenient format for measuring to the nearest gram without weighing once you are used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decorating): yes, essential for shine, snap, and shelf life. For uses where it is mixed (mousses, ganaches, biscuits): not required; simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = blooming). When stored in a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastries.
Learn more
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds on Patissland.
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.
