Choose the baking chocolate that best suits your recipe
Valrhona offers a broad range of distinct, unique, balanced and complex chocolates used by Chefs.
Baking chocolate is also called "couverture". It is a chocolate intended to be incorporated into a culinary preparation. For this purpose, it must meet specific criteria. First, its aromatic profile must be rich and intense in order to be perceived in the dessert. Then, it must melt easily, have a reliable and homogeneous texture, and be suitable for various applications.
The chocolate of Chefs
Known as the chocolate of the greatest chefs, Valrhona offers a wide choice of chocolate couverture. Baking is about transmitting emotions and sharing. That is why Valrhona designs baking chocolates that boost creativity in pastry: entremets, yule logs, iced desserts, tarts, cookies, chocolate cakes, bonbons, pralines or ganaches, there is no limit! Discover all our chocolate recipes and start your next baking project!
Most Valrhona's baking chocolates are molded in the shape of feves to facilitate dosing in the kitchen. Packaged in various sizes, you can easily order the baking chocolate of your choice in the proportions adapted to your recipe: 8.8oz and 2.2lbs.
Several origins from all over the world, for very diverse aromatic profiles
Valrhona has been striving for 100 years to select the best cocoa beans from around the world. To achieve this, our sourcers travel from plantation to plantation, selecting the cocoa treasures from each country and promoting the best agricultural practices. Valrhona works towards a fair and sustainable cocoa culture. As a result, each chocolate offered has a unique story.
The wide Valrhona's aromatic palette
Fruity or floral, spicy, roasted or caramelized, acidic or sweetly bitter. Each chocolate has a unique aromatic profile born from both the terroir, cocoa variety, the expertise of the planters and the stages that have transformed it into a fine product.
Which chocolate for which recipe?
Often, the choice of chocolate for a recipe depends on the recipe you want to make. Unless it's the other way around and the chocolate inspires you to create a recipe! There are no hard and fast rules, but the match between the selected chocolate and the recipe remains essential. To choose a chocolate, make sure it has been designed for the intended use. Then, melt it according to its tempering curve. Finally, taste it to better match it to the recipe of your choice!
Which type of chocolate to use?
Dark, milk, white, or blonde: which one to choose? The question may seem tricky. However, it is primarily a question of taste and balance. Each chocolate type is different: white or blonde chocolate melts at a lower temperature than milk or dark.
What taste: each chocolate has its own flavors and aromas
Each chocolate contains natural flavors and aromas that will be highlighted in recipes! Choose the chocolate whose notes best complement your recipe. Then, make sure its natural flavors blend well with those of your recipe by contrast or similarity. This way, the flavors will respond to each other to create a delicious harmony. Find the recommended pairings for each of our chocolate covers in its online description.