{"product_id":"valrhona-extra-bitter-61-dark-chocolate-couverture","title":"Valrhona Extra Bitter 61% Dark Chocolate Couverture 3kg","description":"\u003csection class=\"bb-product-detail\"\u003e\n\n  \u003cdiv class=\"bb-product-detail__eyebrow\"\u003e\n    Valrhona · Grand Cru Blend · Dark Chocolate Couverture\n  \u003c\/div\u003e\n\n  \u003ch1 class=\"bb-product-detail__title\"\u003e\n    Valrhona Extra Bitter 61% Dark Chocolate Couverture\n  \u003c\/h1\u003e\n\n  \u003cp class=\"bb-product-detail__subtitle\"\u003e\n    An iconic 61% Grand Cru dark chocolate blend with a full-bodied,\n    powerful chocolate character, sweet-spice and dry-fruit notes,\n    fleshy coconut nuances and a subtly bitter cocoa finish.\n  \u003c\/p\u003e\n\n  \u003cdiv class=\"bb-product-detail__highlights\"\u003e\n    \u003cul\u003e\n      \u003cli\u003e61% minimum cocoa content\u003c\/li\u003e\n      \u003cli\u003eGrand Cru dark chocolate blend\u003c\/li\u003e\n      \u003cli\u003eFull-bodied, powerful and intensely chocolatey\u003c\/li\u003e\n      \u003cli\u003ePrimary profile of sweet spices\u003c\/li\u003e\n      \u003cli\u003eSecondary notes of dry fruits\u003c\/li\u003e\n      \u003cli\u003eDistinctive hint of fleshy coconut\u003c\/li\u003e\n      \u003cli\u003eOptimal for coating\u003c\/li\u003e\n      \u003cli\u003eRecommended for moulding, bars, mousses, crémeux, ganaches, ice creams and sorbets\u003c\/li\u003e\n      \u003cli\u003eProfessional fèves format for convenient melting and portioning\u003c\/li\u003e\n      \u003cli\u003e3kg bag\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003ch2\u003eDescription\u003c\/h2\u003e\n\n  \u003cp\u003e\n    Valrhona Extra Bitter 61% is a Grand Cru dark chocolate couverture\n    created from a carefully balanced combination of powerful cocoa-bean\n    profiles. The resulting chocolate is full-bodied, intense and\n    distinctly chocolatey while retaining the consistency and flexibility\n    required for professional pastry and chocolate work.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    First launched during the 1960s, Extra Bitter became one of the iconic\n    products on which Valrhona built its reputation among pastry professionals.\n    At 61% cocoa, it was the bitterest chocolate in the Valrhona range when\n    introduced, which gave the couverture its enduring name.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    Although Valrhona later introduced more intensely bitter chocolates,\n    including Guanaja, Extra Bitter retained its original name and established\n    itself as a professional benchmark valued for its dependable flavour,\n    performance and versatility.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eAn Exceptional Grand Cru Blend\u003c\/h2\u003e\n\n  \u003cp\u003e\n    Extra Bitter combines cocoa aromatic profiles characteristic of the\n    Dominican Republic, Ecuador, Madagascar, Côte d’Ivoire and Ghana.\n    Valrhona blends these complementary profiles to obtain the chocolate’s\n    distinctive and consistent balance of intensity, cocoa character,\n    sweet spice and rounded aromatic depth.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    The blend is intended to deliver the same recognisable flavour and\n    technical reliability from one production batch to another. Valrhona\n    R\u0026amp;D Project Manager Christophe Devaux summarises its enduring\n    professional qualities as reliability, consistency and flexibility.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eOfficial Sensory Profile\u003c\/h2\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eOverall Character:\u003c\/strong\u003e Full-bodied, powerful and chocolatey\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003ePrimary Profile:\u003c\/strong\u003e Sweet spices\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSecondary Notes:\u003c\/strong\u003e Dry fruits\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eDistinctive Note:\u003c\/strong\u003e Coconut\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eAdditional Aromatic Notes:\u003c\/strong\u003e Vanilla and slightly bitter cocoa\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Intense cocoa with controlled bitterness\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Valrhona describes the sensory experience through notes of vanilla,\n    fleshy coconut and slightly bitter cocoa, evoking the heat of desert\n    winds moving across the dunes.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    The coconut reference describes an aromatic note in the chocolate.\n    Coconut is not included in Valrhona’s declared ingredient list.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eOfficial Professional Applications\u003c\/h2\u003e\n\n  \u003ch3\u003eOptimal Application\u003c\/h3\u003e\n\n  \u003cul\u003e\n    \u003cli\u003eCoating and enrobing\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eRecommended Applications\u003c\/h3\u003e\n\n  \u003cul\u003e\n    \u003cli\u003eMoulded chocolates\u003c\/li\u003e\n    \u003cli\u003eChocolate bars and tablets\u003c\/li\u003e\n    \u003cli\u003eMousses\u003c\/li\u003e\n    \u003cli\u003eCrémeux and cream-based preparations\u003c\/li\u003e\n    \u003cli\u003eGanaches\u003c\/li\u003e\n    \u003cli\u003eIce creams\u003c\/li\u003e\n    \u003cli\u003eSorbets\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Its broad professional application range makes Extra Bitter suitable\n    for chocolatiers, pastry chefs, bakeries, restaurants, hotels, catering\n    operations and other food-service kitchens requiring consistent\n    couverture performance.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eOfficial Pairings\u003c\/h2\u003e\n\n  \u003cul\u003e\n    \u003cli\u003eAlmond\u003c\/li\u003e\n    \u003cli\u003eHazelnut\u003c\/li\u003e\n    \u003cli\u003ePistachio\u003c\/li\u003e\n    \u003cli\u003eCaramel\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch2\u003eBBPH Application Suggestions\u003c\/h2\u003e\n\n  \u003cul\u003e\n    \u003cli\u003eChocolate bonbons, pralines and coated confectionery\u003c\/li\u003e\n    \u003cli\u003eChocolate tart fillings and crémeux\u003c\/li\u003e\n    \u003cli\u003eEntremets, petits gâteaux and plated desserts\u003c\/li\u003e\n    \u003cli\u003eDark chocolate mousse and whipped ganache\u003c\/li\u003e\n    \u003cli\u003eChocolate glazes and decorative moulded components\u003c\/li\u003e\n    \u003cli\u003eBrownies, flourless chocolate cakes and premium cookies\u003c\/li\u003e\n    \u003cli\u003eDark chocolate ice cream, gelato and frozen desserts\u003c\/li\u003e\n    \u003cli\u003eChocolate sauces and restaurant dessert preparations\u003c\/li\u003e\n    \u003cli\u003eNut praline, caramel and gianduja combinations\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    \u003cem\u003e\n      These additional application suggestions are provided by Barrels\n      \u0026amp; Beyond PH and are supplemental to Valrhona’s official\n      recommendations.\n    \u003c\/em\u003e\n  \u003c\/p\u003e\n\n  \u003ch2\u003eIngredients and Allergen Information\u003c\/h2\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eIngredients:\u003c\/strong\u003e\n    Cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin,\n    natural vanilla extract.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eAllergen statement:\u003c\/strong\u003e\n    This product may contain traces of nuts.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    Always check the ingredient and allergen declaration printed on the\n    supplied package, particularly when preparing food for customers with\n    allergies or specific dietary requirements.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eTechnical Information\u003c\/h2\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Valrhona SAS\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eOfficial Product Name:\u003c\/strong\u003e Extra Bitter 61%\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRange:\u003c\/strong\u003e Exceptional Blends\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eClassification:\u003c\/strong\u003e Grand Cru Blend\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eChocolate Type:\u003c\/strong\u003e Dark chocolate couverture\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eMinimum Cocoa Content:\u003c\/strong\u003e 61%\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eAdded Sugar:\u003c\/strong\u003e 38%\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eTotal Fat:\u003c\/strong\u003e 40%\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Fèves\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003ePack Size:\u003c\/strong\u003e 3kg\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eProduct Code:\u003c\/strong\u003e 4657\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eBest-By Guidance:\u003c\/strong\u003e 18 months from manufacture\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Tain-l’Hermitage, France\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Valrhona clarifies that the declared 38% sugar figure refers to added\n    sugar rather than the product’s entire sugar content. The 40% fat figure\n    represents total fat.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    The actual best-before date printed on the supplied package should always\n    take precedence over the general 18-month producer guidance.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eOfficial Packaging Formats\u003c\/h2\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003e3kg bag of fèves:\u003c\/strong\u003e Product code 4657\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e12kg box of fèves:\u003c\/strong\u003e Product code 19846\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    This BBPH listing is for the 3kg professional bag under product code 4657.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eBBPH Storage and Handling Guidance\u003c\/h2\u003e\n\n  \u003cul\u003e\n    \u003cli\u003eStore in a cool, dry and odour-free environment, ideally at approximately 16–18°C.\u003c\/li\u003e\n    \u003cli\u003eProtect the chocolate from direct light, heat, humidity and abrupt temperature changes.\u003c\/li\u003e\n    \u003cli\u003eKeep the original bag properly sealed after opening.\u003c\/li\u003e\n    \u003cli\u003eUse only clean and completely dry utensils when portioning the fèves.\u003c\/li\u003e\n    \u003cli\u003eAvoid exposure to water or steam during melting and tempering.\u003c\/li\u003e\n    \u003cli\u003eIf kept in cooler storage, allow the sealed package to reach room temperature before opening to reduce condensation.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch3\u003eIndicative Dark-Chocolate Tempering Guidance\u003c\/h3\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eMelting:\u003c\/strong\u003e Approximately 50–55°C\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eCooling or pre-crystallisation:\u003c\/strong\u003e Approximately 28–29°C\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e Approximately 31–32°C\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    \u003cem\u003e\n      Storage and tempering conditions may require adjustment according to\n      equipment, batch size, recipe and kitchen environment. This guidance\n      is provided by Barrels \u0026amp; Beyond PH as supplemental professional\n      handling information.\n    \u003c\/em\u003e\n  \u003c\/p\u003e\n\n  \u003ch2\u003eAbout Valrhona\u003c\/h2\u003e\n\n  \u003cp\u003e\n    Valrhona’s history began in 1922, when pastry maker and confectioner\n    Albéric Guironnet established Chocolaterie du Vivarais in a former\n    woodshop in Tain-l’Hermitage, France. Guironnet roasted his own cocoa\n    beans and developed the business as a specialist supplier to pastry\n    chefs and other professional makers.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    The Valrhona name was created in 1947 as a shortened reference to the\n    Rhône Valley. Today, Valrhona works with pastry chefs, chocolatiers,\n    cocoa-producing partners and other taste professionals while pursuing\n    its objective of developing a fairer and more sustainable cocoa and\n    gastronomy sector.\n  \u003c\/p\u003e\n\n\u003c\/section\u003e","brand":"Valrhona","offers":[{"title":"Default Title","offer_id":48137579200564,"sku":null,"price":9500.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/1883\/0132\/files\/Valrhona_Extra_Bitter_61_dark_chocolate_couverture_f_ves_3kg_bag.png?v=1786562459","url":"https:\/\/barrelsandbeyondph.com\/products\/valrhona-extra-bitter-61-dark-chocolate-couverture","provider":"Barrels and Beyond PH","version":"1.0","type":"link"}