Intense Chocolate Tart
An original recipe by l’École Valrhona
- Chocolate shortbread crust
- Confection 80% ganache
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Confection 80%
Valrhona’s new chocolate with no added cocoa butter CONFECTION 80%
While couverture is ideal for molding and coating, some recipes call for chocolate without added cocoa butter. In response, Valrhona has created CONFECTION 80%, a new range tailored to pastry chefs’ specific needs.
Made from single origin cocoa beans with no added cocoa butter, this chocolate is perfect for ganaches, crémeux, mousses, sponges, soufflés, and ice creams, any application where fluidity isn’t required.
With Valrhona’s Dominican Republic 80%, professionals can be sure they are choosing the most suitable chocolate for their recipe with the desired cocoa intensity.
Baking chocolate: two ingredients for endless uses
This chocolate has a tiny list of just 2 ingredients: cocoa beans and sugar. No added cocoa butter, no lecithin, no vanilla extract.
Their high cocoa content (80% cocoa beans) offers an intense cocoa taste, as well as a powerful aroma, characteristic of the cocoa’s origin, all of which take the recipes to the next level. This chocolate is designed above all for recipes in which chocolate is transformed, for example to «confect» fillings such as ganaches and creams, but also mousses, sponges, soufflés, and ice creams.
Rethink How You Work with Chocolate
Be at the forefront of innovation with this Pure Origin chocolate and explore a new technical approach to your creations.
Thanks to pioneering work by l’École Valrhona, you can now fine-tune cocoa intensity to suit each recipe, without compromising the unique signature of its origin.
RECIPES BASED ON THE CURRENT ESSENTIALS METHOD
The texture is achieved using the cocoa butter provided by the chocolate.
RECIPES BASED ON A NEW METHOD
The texture is achieved using:
- The cocoa butter provided by the chocolate.
- By adding ingredients with texturizing properties (such as gelatin, gracila or pectin) :
> Bovine gelatin provides the desired texture.
> Derived from Gracilaria algae, gracila is a vegetable alternative to
gelatin.
> Pectin X58 is the most suitable gel for the tart ganache recipe.
DOMINICAN REPUBLIC 80%
TANGY, RIPE FRUIT, BITTER & COCOA-RICH
Dominican Republic 80%, with its tangy notes of ripe fruit and more subtle cocoa notes, lets us in on the secrets of the island of Santo Domingo.
Packaging
3kg bag of fèves - Code: 46176
Get inspired
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An original recipe by l’École Valrhona
- Soft Confection 80% glaze
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- Choux pastry
Chocolate Flan
An original recipe by l’École Valrhona
- Chocolate shortbread crust
- Confection 80% flan mixture
Dominican Republic
Meet our Producer Partners in Dominican Republic
In the Dominican Republic, cocoa production is steeped in a rich history dating back to the Tainos, the island's first inhabitants. The cocoa varieties grown in the region are carefully monitored to prevent productive clones from taking over, thus preserving the distinctive and unique strain of Dominican cocoa, an ancestral heritage.
To support this age-old tradition, we work closely with local cooperatives, offering essential support to small producers. Through this collaboration, we aim to strengthen and empower rural communities, while promoting sustainable agricultural practices that preserve land for future generations through agroforestry.
CONACADO: Building a Better Future for Cocoa
Founded in 1985, CONACADO is one of the leading cocoa cooperatives in the Dominican Republic. Through its own processing facility and commitment to quality and sustainability, the cooperative supports both local communities and the environment.
Certified Fairtrade, Organic, UTZ, and Rainforest Alliance, CONACADO is a long-standing Valrhona partner. In 2024, all cocoa purchased from the cooperative became 100% Fairtrade certified, and its cocoa is only grown outside protected areas, with no deforestation involved.
COOPROAGRO: Pioneers in Fairtrade & Agroforestry
Created in 1984 by 45 farmers in San Francisco de Macorís, COOPROAGRO quickly began exporting Fairtrade and Organic certified cocoa. Since 2017, we have been working on a long-term basis to improve cooperative members’ living conditions. Our collaborative efforts center around producing a high-quality cocoa called Hispaniola.
Cacao Forest is a pioneering applied project bringing together farmers, companies, researchers, consumers and NGOs to create innovative agricultural models that will improve cocoa quality, increase the productivity and improve producers' quality of life while protecting the environment.
