Valrhona Grand Cru · Pure Origin Peru
Andoa Organic Dark Chocolate Beans 70% - 3kg
Organic and pure-origin Peru, a cocoa-forward and fresh profile with citrus notes.
Andoa is a pure-origin organic dark couverture from Peru. The beans come from the Andean valleys, where the ACOPAGRO cooperative brings together hundreds of farmers committed to organic farming. Its distinctive cocoa profile with citrus notes makes it an excellent partner for contemporary desserts.
Technical characteristics
70%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Major profile
cocoa-forward
Minor note
fruity
Signature
fresh
Tasting notes
2The origin of the cocoa
Country
Peru
Region / Terroir
Andean valleys
Cocoa variety
Trinitario
Certification
Organic farming
3How much chocolate do you need?
Required quantity525 g
Recommended size1 x 1kg bag
Tempering allowance (10%)578 g
Tip: Always allow for 10% extra to account for natural tempering losses (residue in the bowl or on the spatula). The 1kg or 3kg size 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, 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 right 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 recommendations.
citrus
vanilla
nuts
coffee
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.
Bio Andoa Noir 7070% molten-center fondant
InspirationSoft fondant with a molten center. Here, the chocolate expresses all its pure cocoa character, ideally served warm with Bourbon vanilla ice cream.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cacao content | Minimum 70% |
| Origin | Peru |
| Region | Andean valleys |
| Cacao variety | Trinitario |
| Certification | Organic farming |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16–18°C, away from moisture |
| 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 more than 31%) intended for professionals. Its fluidity enables 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 certain products as pistoles depending on the market.
How many feves are 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 away 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.
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.
