While it’s essential for coating, molding, and making bars, couverture chocolate isn’t the best choice for some pastry and chocolate recipes that do not require added cocoa butter. With this in mind, Valrhona has developed a new chocolate range called Confection 80% adapted to the specific needs of its customers.

This range, made from cocoa beans from one single origin, with no added cocoa butter, brings together all Valrhona’s expertise to make fillings (such as ganaches and crémeux), mousses, sponges, soufflés, or ice creams, in short, all those uses that don’t require fluidity.

This chocolate has a short list of just two ingredients: cocoa beans and sugar. No added cocoa butter, lecithin, or vanilla extract. Its high cocoa content (80% cocoa beans) delivers an intense cocoa flavor and a powerful aroma characteristic of the cocoa’s origin, elevating recipes to a new level.