Valrhona Cocoa Butter 3kg
Valrhona Cocoa Butter 3kg
Valrhona
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Valrhona · Purified Cocoa Butter · Professional Service Product
Valrhona Cocoa Butter
A purified, 100% cocoa butter for professional chocolate, pastry, confectionery, coating and glazing applications.
- Purified cocoa butter with a natural honey colour
- 100% cocoa butter and 100% fat
- Solid below 25°C / 77°F
- Suitable for recipes, coatings, glazes and chocolate work
- Officially listed as gluten-free and kosher
- Professional 3kg bucket
- Valrhona product code: 160
Product Description
Valrhona Cocoa Butter is a purified cocoa butter developed for professional pastry and chocolate production. Valrhona describes it as having a pleasant honey colour and being solid below 25°C / 77°F.
Its neutral format allows pastry chefs and chocolatiers to incorporate additional cocoa butter into recipes without introducing sugar or other chocolate solids. It can be melted together with chocolate or other cocoa-based ingredients for coatings, glazes, emulsions and finishing preparations.
This product is plain, uncoloured cocoa butter. It should not be confused with ready-coloured cocoa butter used for spraying or mould decoration.
Official Valrhona Applications
Valrhona presents cocoa butter as a versatile ingredient for recipes and glazing. Published recipes from L’École Valrhona demonstrate its use in:
- Chocolate and fruit couverture coatings
- Chocolate glazes for cakes and individual pastries
- Crémeux and other emulsified preparations
- Chocolate decorations and finishing work
In Valrhona’s Baubles recipe, 80g of cocoa butter is combined with 420g Yuzu Inspiration and melted at 50°C / 122°F to produce a dipping coating.
In its Orelys Coconut Gâteau recipe, cocoa butter is incorporated into an Orelys chocolate and coconut glaze used at 35°C / 95°F. These are application examples rather than universal ratios; always follow the formula being produced.
BBPH Application Guidance
The following suggestions are supplemental guidance from Barrels & Beyond PH and are not manufacturer-prescribed formulas:
- Add to couverture in measured quantities when a thinner, more fluid consistency is needed for moulding, dipping, enrobing or spraying.
- Use in chocolate coatings to help obtain a thinner finished layer.
- Incorporate into ganaches, crémeux, pralines and confectionery fillings when the recipe requires additional cocoa fat or a firmer set.
- Combine with suitable fat-soluble colourants for coloured cocoa-butter decoration or velvet spraying.
- Use for chocolate décor, mould preparation and other professional finishing techniques when specified by the recipe.
Addition rates are formula-dependent. Excess cocoa butter can change flavour intensity, crystallisation, firmness and melting behaviour, so weigh accurately and test small batches before scaling production.
Ingredients & Allergen Information
- Ingredient
- Cocoa butter.
- Composition
- 100% cocoa butter; fat 100%.
- Allergen statement
- May contain traces of nuts and soya proteins.
- Gluten-free
- Yes, according to Valrhona’s official product information.
- Kosher
- Yes, according to Valrhona’s official product information.
Always check the delivered package and current certification when an allergen or dietary requirement is critical.
Technical Information
| Brand | Valrhona |
|---|---|
| Official product name | Cocoa Butter / Beurre de Cacao |
| Product category | Service Products – Cocoa Products |
| Main ingredient | 100% cocoa |
| Composition | Cocoa butter; fat 100% |
| Appearance | Natural honey colour |
| Physical characteristic | Solid below 25°C / 77°F |
| Packaging | 3kg bucket |
| Valrhona product code | 160 |
| Best-by period | 8 months under the manufacturer’s specified conditions |
Storage & Handling
Store in a cool, dry place maintained at 14–16°C / 57–60°F. Keep the bucket properly closed and protect the product from moisture, direct light, heat and strong odours.
Use clean, completely dry utensils. Melt gently and avoid overheating. When cocoa butter is incorporated into tempered chocolate or a crystallised coating system, follow the temperature curve required by the complete recipe. The best-before date printed on the delivered package takes precedence.
About Valrhona
Valrhona develops professional chocolates and pastry ingredients for chocolatiers, pastry chefs, bakers and culinary professionals. Its cocoa butter is part of the brand’s service range for precise technical applications in chocolate and pastry production.
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