% of main ingredient
61% of Cocoa
Sweet Spices
Exceptional blends Extra Bitter 61%
This Extra Bitter Grand Cru Blend is a well-balanced combination of powerful cocoa beans that results in a full-bodied and powerful chocolate.
Flavor Profile Sweet Spices
Secondary Notes Dry Fruits
Hint of Coconut
Launched in the 1960s, Extra Bitter is one of the iconic products on which Valrhona’s reputation has been founded. Over the years, this fine blended chocolate has become a benchmark appreciated by many pastry professionals. Extra Bitter takes its name from the fact that, with 61% cocoa content, it was the bitterest chocolate in the Valrhona range at the time of its launch. Although this changed with the arrival of the revolutionary Guanaja, Extra Bitter has retained its widely recognized name.
Extra Bitter is a subtle blend of cocoa aromatic profiles typical of the Dominican Republic, Ecuador, Madagascar, Côte d’Ivoire and Ghana. These profiles are blended to obtain Extra Bitter’s unique and consistent flavor, which is both chocolatey and intense. This blend, impeccably produced since its creation is a showcase for genuine prowess and skill.
This chocolate is part of Valrhona’s history. Three words sum it up: Reliability, consistency and flexibility.
Christophe Devaux, R&D PROJECT MANAGER AT VALRHONA
SENSORY PROFILE
Extra Bitter’s notes of vanilla, fleshy coconut and slightly bitter cocoa conjure up the fiery heat of the wind blowing over desert dunes.
Features
Optimal Application
Coating
Recommended Applications
Moulding – Bars – Mousse – Cream mix & Ganache – Ice creams & sorbets
Pairings
Almond – Hazelnut – Pistachio – Caramel
Best by:
18 months
Composition
cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract
Packaging Format
3kg bean bag - 4657
3x1kg Blocks - 100
12kg box - 19846
Other feature(s)
This product may contain traces of nuts.
Be inspired
Explore our selection of creative recipes that showcase this chocolate.
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