“Li’l Mousse” Petit Gâteau
An original recipe by l’École Valrhona
It takes 8 steps
Light intensity
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Confection 80%
Add intensity to your recipes
With Confection 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity.
A range of four Pure Origin chocolates with no added cocoa butter that bring together all Valrhona's expertise to make and elevate fillings such as ganaches and creams as well as mousses, sponges, soufflés, and ice creams.
- Recipes taken to the next level: high cocoa content (80%) for an intense taste. A powerful cocoa flavor that can be adapted to create different levels of intensity.
- 4 Pure Origin chocolates: aromatic profiles that reflect the terroirs where they were grown: Tangy and Fruity (Madagascar), Bitter and Herbal (Ecuador), Roasted and Spiced (Ghana), Ripe Fruit (Dominican Republic).
- A range designed for specific uses: designed to enhance fillings such as ganaches and crémeux, as well as mousses, sponges, soufflés, ice creams, and more. These chocolates are not suitable for coating and molding, as these uses require added cocoa butter.
- Just two ingredients: 80% cocoa beans, 20% sugar to bring out the cocoa’s aromatic power. No added cocoa butter, lecithin or vanilla.
Rethink your creations’ chocolate technique
Create something cutting-edge and rethink your chocolate technique thanks to these 4 Single Origin chocolates. This innovative work by L’École Valrhona helps you to dial up or down the cocoa’s intensity to suit your needs, while preserving each origin’s classic signature taste.
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, explained below):
> 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.
Pure origin chocolate with character that perfectly reflects the terroir where it was grown
Ghana, Ecuador, Dominican Republic, Madagascar: each of these four chocolate references offers a unique aromatic profile, typical of its specific origin. These single terroirs chocolates feature tangy, bitter, roasted, or fruity notes, providing dessert artisans a wide spectrum of tastes for their creations.
GHANA 80%,
COCOA WITH SPICED NOTES
Vanilla, toasted nuts, bitterness, cocoa-rich
Ghana 80%, with its sweet notes of vanilla, coconut, roasted nuts and cocoa, whisks us away to the heart of Ghana's plantations.
Cercle V: Use your fèves points to buy products from the Confection 80% range.
DOMINICAN REPUBLIC 80%,
WITH NOTES OF RIPE FRUIT
Tangy, ripe fruit, bitterness, cocoa-rich
Dominican Republic 80%, with its tangy notes of ripe fruit and more subtle cocoa notes, reveals the secrets of the island of Santo Domingo.
Cercle V: Use your fèves points to buy products from the Confection 80% range.
MADAGASCAR 80%,
A REFLECTION OF THE MADAGASCAN TERROIR
Berries, tangy, roasted cocoa nibs, bitterness
Madagascar 80% is a mirror held up to the Malagasy terroir, with its notes of tangy berries and slightly bitter toasted cocoa nibs.
Cercle V: Use your fèves points to buy products from the Confection 80% range.
ECUADOR 80%,
A JOURNEY TO THE HEART OF AMAZONIA
Bitterness, herbal, astringence, sweet spices
Equateur 80% leads us deep into the Amazonian ecosystem with its bitter, herbal, and sweetly spiced notes.
Cercle V: Use your fèves points to buy products from the Confection 80% range.
Blackcurrant Nectar
An original recipe by l’École Valrhona
It takes 10 steps
Powerful intensity
Chocolate Flan
An original L’École Valrhona recipe
- Chocolate shortbread crust
- CONFECTION 80% flan mix
Intense Chocolate Tart
An original L’École Valrhona recipe
- Chocolate shortbread crust
- CONFECTION 80% ganache
Chocolate Bonbons
An original L’École Valrhona recipe
- CONFECTION 80% ganache for frames
Chocolate Éclair
An original L’École Valrhona recipe
- Soft CONFECTION 80% Chocolate Glaze
- CONFECTION 80% Crème Pâtissière
- Choux pastry
Madagascar
We have been working with the Millot Plantation for over 30 years in an exclusive partnership. In 2016, our company became a shareholder in this 600-hectare farm, which employs nearly 500 people. Our partnership with the Millot plantation has enabled us to set up an agroforestry project to raise farmers' awareness of the benefits of combining cocoa with other crops, including vanilla, to make their livelihoods less vulnerable. Using agroforestry techniques, 151,400 cacao trees and 5,000 shade trees have been planted.
Ecuador
In 2019, we entered into a long-term collaboration with our partner Osella, which brings together 287 producers and employs 44 people. Our two organizations are working together to preserve the Nacional cocoa variety and help improve farmers' agricultural practices in 8 provinces. This initiative focuses on pruning, fertilization, plot renovation, and enhancing the fermentation and drying processes of cocoa beans.
Ghana
Since 2017, together with our partner FEDCO, we have been running a large-scale program to improve education conditions in communities. A three-way program involving the Ghanaian Ministry of Education, FEDCO, and Valrhona has been launched in communities in the Tarkwa district. Over the past 5 years, we achieved significant milestones : constructing 5 schools (1 nursery, 2 primary schools, and 2 secondary schools), renovating 2 elementary schools, and equipping 4 computer centers. Each school now has its own facilities including toilets with wells and septic tanks. Today, 1,600 pupils benefit from the new and renovated schools.
Dominican Republic
Since 2016, we have been working alongside our partners Conacado & Cooproagro in a pioneering initiative that is revolutionizing cocoa farming in the Dominican Republic: Cacao Forest. Four models were tested across 36 plots, covering nine hectares for experimentation. More than 1900 growers were involved in the project. The results have shown significant benefits including increased and diversified income for producers, improved biodiversity, and effective carbon capture.
