VALRHONA Alpaco 66% – Dark Chocolate Couverture - 3kg
VALRHONA Alpaco 66% – Dark Chocolate Couverture - 3kg
Oaky and Floral -- Alpaco 66% has a delicate floral notes of jasmine and orange blossom that give way to a long finish of refined bitterness and woody flavors.
When creating Alpaco, the first Grand Cru from Ecuador, Valrhona explored the subtle floral aromas of Ecuadorian cocoa trees. These cocoa trees have strong notes of astringency, which is why they were previously used in blended chocolates. “Alpaco” comes from the term “Alpa” meaning “plain” in Quechua (indigenous language of Ecuador). This name is a tribute to the Ecuadorian terroir and its unique culture.
Valrhona has maintained long-term relationships with Ecuadorian producers for the past decade. Together with our partners, we selected an iconic Ecuadorian cocoa variety called Arriba (also known as Nacional) to develop Alpaco. This fine aromatic variety benefits from a very favorable natural environment (with a mild climate and moist, rich soil) and outstanding local expertise that has been nurtured since the 17th century. A processing technique that includes short fermentation periods helps to preserve all Arriba’s aromatic qualities.
Alpaco’s accents of nuts and woody notes take you sailing down the Amazon River through its lush wilderness.
Recommended Applications:
- Ganache Chocolate
- Ganache Patisserie
- Coating
- Moulding
- Mousse
- Tablet Bar
- Ice Cream & Sorbets
Suggested Pairings:
Grapefruit / Hazelnut / Lime / Lychee / Cinnamon / Coffee / Gingerbread / Vanilla / Caramel / Licorice
Composition:
- 66.5% cocoa
- 33% sugar
- 40.2% fat content
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
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Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.
Since 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future. The B CORP movement has been promoting strong values of change throughout the world to make companies "a force for good" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.
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