Balanced Dark Chocolate for Baking & Snacking
Valrhona’s Équatoriale Dark 55% is a well-rounded dark chocolate couverture, prized for its approachable balance of cocoa intensity and subtle sweetness. Made with carefully sourced cacao beans and crafted in France, it offers a smooth texture and versatile flavor that makes it a go-to chocolate for pastry chefs and home bakers alike.
Balanced taste: approachable cocoa flavor with light bitterness
Smooth and mellow: mild profile that works across desserts
Texture: silky melt, ideal for couverture work
Reliable couverture: consistent quality and easy tempering.
Versatile: perfect for ganache, mousses, cakes, cookies, and chocolate décor.
Crowd-pleasing flavor: a balanced dark chocolate that appeals to a wide range of palates.
Professional standard: used worldwide in pastry kitchens.
Make smooth ganache for truffles or cakes.
Use in chocolate tarts, brownies, or cookies.
Create glossy chocolate glazes or molded confections.
Enjoy as a tasting chocolate with balanced sweetness.
Cocoa beans, cane sugar, cocoa butter, sunflower lecithin (emulsifier), natural vanilla extract.
Made in a facility that also processes milk, soy, tree nuts, peanuts, wheat, sesame, fish, and shellfish.
Store in a cool, dry place. Best enjoyed within 6 months.
Balanced Dark Chocolate for Baking & Snacking
Valrhona’s Équatoriale Dark 55% is a well-rounded dark chocolate couverture, prized for its approachable balance of cocoa intensity and subtle sweetness. Made with carefully sourced cacao beans and crafted in France, it offers a smooth texture and versatile flavor that makes it a go-to chocolate for pastry chefs and home bakers alike.
Balanced taste: approachable cocoa flavor with light bitterness
Smooth and mellow: mild profile that works across desserts
Texture: silky melt, ideal for couverture work
Reliable couverture: consistent quality and easy tempering.
Versatile: perfect for ganache, mousses, cakes, cookies, and chocolate décor.
Crowd-pleasing flavor: a balanced dark chocolate that appeals to a wide range of palates.
Professional standard: used worldwide in pastry kitchens.
Make smooth ganache for truffles or cakes.
Use in chocolate tarts, brownies, or cookies.
Create glossy chocolate glazes or molded confections.
Enjoy as a tasting chocolate with balanced sweetness.
Cocoa beans, cane sugar, cocoa butter, sunflower lecithin (emulsifier), natural vanilla extract.
Made in a facility that also processes milk, soy, tree nuts, peanuts, wheat, sesame, fish, and shellfish.
Store in a cool, dry place. Best enjoyed within 6 months.