Dark Baking Chocolate Equatoriale Noir 55% - 35.27oz

Valrhona's easy-to-use dark enrobing chocolate

Equatoriale Noir 55% is particularly recommended for candy coating. For this, it is essential to follow the temperature curve indicated on the packaging. If you take care to temper this chocolate correctly, you'll obtain a crunchy chocolate shell that's easy to unmold, fine and shiny.

Dark baking chocolate for a wide range of recipes

Equatoriale Noir 55% chocolate is mainly used in chocolate making, whether for enrobing, molding or preparing chocolate ganaches. However, this professional chocolate is also the ally of pastry chefs. It can be used to make pastry ganache, mousse, cream, sauce, topping, ice cream or sorbet. It's also popular for making delicious chocolate drinks!

Equatoriale Noir 55%, a gourmet dark chocolate

Behind the taste of Equatoriale Noir 55% lies Valrhona's age-old know-how. This professional chocolate is a complex blend of cocoa aromatic profiles. Its vanilla notes mingle with gourmet dried fruit aromas to create a comforting chocolate. The whole is supported by a light acidity.

Dark French baking chocolate

Equatoriale Noir 55% is a baking chocolate by Valrhona. Like all the brand's chocolates, the blended cocoa beans are transformed into chocolate in the Drôme region of France, in the workshops of the Tain l'Hermitage chocolate factory. This is the guarantee of a chocolate that promotes French know-how!