Confection 80% : Rethink How You Work with Chocolate
Dominican Republic 80% is a Single Origin chocolate with no added cocoa butter and an aromatic profile that reflects its cocoa’s terroir. This Single Origin brings together all Valrhona’s expertise to make and elevate fillings such as ganaches and creams as well as mousses, sponges, soufflés, and ice creams.
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.
