These 85% Abinao Feves offer the robust bitter flavour of dark chocolate with an undertone of light woody notes. Crafted with a unique blend of African cocoa for a one-of-a-kind flavour profile as rich as it is irresistible, this chocolate is excellent for ganache, mousse, and frozen desserts. This chocolate pairs beautifully with the subtle sweetness of fruits like date and pear as well as the warm flavours of pepper and vanilla.
This chocolate is in a format that Valrhona calls 'Les Fèves' - these are small chocolate discs that are easier to work with than bulky chocolate blocks. Note: Due to high temperatures or high humidity, chocolate products may melt during shipment. We only ship chocolate during fall/winter/spring months when the temperature is cooler. However, we cannot guarantee that chocolate will not melt during the shipping process. Chocolate that has encountered melting will appear dull coloured or may have greyish/white streaks and dots. This is known as 'bloom' and indicates that the cocoa butter is separating from the chocolate and is rising to the surface. Although not the prettiest in appearance, chocolates with bloom are fine to eat with little impact to the texture or taste of the chocolate.
- 85% cocoa minimum - 906 g (2 lb) package option is not in original Valrhona packaging. These have been re-packaged from a larger size bag. - 3 kg (6.6 lb) package option is in original Valrhona packaging. - Product of France
This product may contain traces of nuts, milk and egg proteins, gluten.
- 85% cocoa minimum - 906 g (2 lb) package option is not in original Valrhona packaging. These have been re-packaged from a larger size bag. - 3 kg (6.6 lb) package option is in original Valrhona packaging. - Product of France
This product may contain traces of nuts, milk and egg proteins, gluten.
Will higher-quality chocolate really make a difference in my cakes, muffins and cookies?
You don't really need to use the highest quality chocolates for your cakes, muffins and cookies. There are many fine, reasonably priced chocolates available in supermarkets that are excellent for cake glazes, mousses, fillings, etc. However, as is so often the case in life, there is a reason why certain chocolates are more expensive than others - quality. This is the reason why professional chocolatiers, bakers and pastry chefs rely on professional quality chocolates. You will find that working with a quality chocolate will eliminate waste, make the process easier and the end product more delicious.
Ingredients list:
cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract (Made in a facility that uses milk). This product may contain traces of nuts, milk and egg proteins, gluten.
cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract (Made in a facility that uses milk). This product may contain traces of nuts, milk and egg proteins, gluten.
The repackaged item was packaged using machines that may have come into contact with nuts, egg proteins, wheat/gluten, dairy or dairy products, soy, tartrazine, corn, poppy seeds, MSG, mustard, sulphites and sesame.
