Confection 80%

Add intensity to your recipes

While it's essential for coating, molding, and making bars, couverture chocolate isn't always the best choice for some pastry and chocolate recipes that do not require added cocoa butter.

With this in mind, and in keeping with our spirit of innovation, we have pooled all our teams’ expertise to develop a range of chocolates tailored to our customers’ needs. We're unveiling four new chocolate references with no added cocoa butter, grouped together in a new range: Confection.

Add intensity to your recipes

With Confection 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity.

A range of four Pure Origin chocolates with no added cocoa butter that bring together all Valrhona's expertise to make and elevate fillings such as ganaches and creams as well as mousses, sponges, soufflés, and ice creams.

Chocolate with no added cocoa butter, perfectly suited to specific recipes

Just two ingredients: 80% cocoa beans, 20% sugar to bring out the cocoa’s aromatic power.
4 Pure Origin chocolates: aromatic profiles that reflect the terroirs where they were grown
Specific uses: designed to enhance fillings such as ganaches and crémeux, as well as mousses, sponges, soufflés, ice creams, and more
Recipes taken to the next level: high cocoa content (80%) for an intense taste

Pure origin chocolate with character that perfectly reflects the terroir where it was grown

Ghana, Ecuador, Dominican Republic, Madagascar: each of these four chocolate references offers a unique aromatic profile, typical of its specific origin. These single terroirs chocolates feature tangy, bitter, roasted, or fruity notes, providing dessert artisans a wide spectrum of tastes for their creations.

GHANA 80%,
COCOA WITH SPICED NOTES

Vanilla, toasted nuts, bitterness, cocoa-rich

Ghana 80%, with its sweet notes of vanilla, coconut, roasted nuts and cocoa, whisks us away to the heart of Ghana's plantations.

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DOMINICAN REPUBLIC 80%,
WITH NOTES OF RIPE FRUIT

Tangy, ripe fruit, bitterness, cocoa-rich

Dominican Republic 80%, with its tangy notes of ripe fruit and more subtle cocoa notes, reveals the secrets of the island of Santo Domingo.

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MADAGASCAR 80%,
A REFLECTION OF THE MADAGASCAN TERROIR

Berries, tangy, roasted cocoa nibs, bitterness

Madagascar 80% is a mirror held up to the Malagasy terroir, with its notes of tangy berries and slightly bitter toasted cocoa nibs.

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ECUADOR 80%,
A JOURNEY TO THE HEART OF AMAZONIA

Bitterness, herbal, astringence, sweet spices

Equateur 80% leads us deep into the Amazonian ecosystem with its bitter, herbal, and sweetly spiced notes.

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An intense cocoa taste to elevate your recipes

These 4 Pure Origin chocolates, with no added cocoa butter, embody Valrhona's expertise to take your fillings to the next level. Confection 80% intensifies the cocoa taste in your recipes.

These chocolate products are suitable for a range of uses for chocolatiers, pastry chefs, bakers, restaurateurs, and ice-cream makers.

They are not suitable for coating and molding.