Valrhona Grand Cru · Single-Origin Mexico
Orizaba 39% beans - 3kg
Single-origin Mexico, smooth milk with notes of vanilla and nuts.
Orizaba 39% is a single-origin milk chocolate from Mexico. Sourced from a Mexican terroir combining Trinitario and Criollo, this chocolate develops a naturally sweet and indulgent profile with notes of cooked milk, vanilla, and roasted nuts. An accessible and versatile chocolate.
Technical characteristics
39%
Cocoa
Guaranteed minimum content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops
1Aromatic profile
Main profile
milky
Minor note
indulgent
Signature
sweetness
Tasting notes
2The origin of the cocoa
Country
Mexico
Region / Terroir
Mexico
Cocoa variety
Trinitario / Criollo
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1kg bag
Tempering allowance (10%)578 g
Tip: Always allow 10% extra for natural tempering losses (residue in the bowl or 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
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a crisp snap, and perfect release from the mold.
1
Melting
45 - 50 °C
Double boiler or microwave in stages
2
Cooling
27 - 28 °C
Crystallization of the right crystals
3
Working
29 - 30 °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, based on Valrhona's recommendations.
vanilla
nuts
honey
biscuits
7Chocolate pairings
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Orizaba 3939% caramel tart
InspirationSweet pastry dough, soft salted-butter caramel, Orizaba 3939% ganache. The chocolate's naturally caramelized profile enhances the caramel's indulgence.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Milk |
| Cocoa content | At least 39% |
| Origin | Mexico |
| Region | Mexico |
| Cacao variety | Trinitario / Criollo |
| Status | Valrhona Grand Cru |
| Fluidity | 4 out of 5 drops |
| 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 makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between feves and pistoles?
There is no difference in quality: feves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced feves, but also offers some products as pistoles depending on the market.
How many feves are there in 100 g?
Approximately 35 to 40 Valrhona feves per 100 g (varies by product). A practical 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, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = blooming). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastries.
Explore further
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds at 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.
