Valrhona Grand Cru Araguani is an extraordinary bittersweet couverture chocolate made from a blend of the best Criollo and Trinitario cocoa beans from Venezuela. With a 72% cocoa content, Valrhona's single source chocolate is perfect for the bittersweet chocolate needs for home pastry chefs and professionals alike. It has a powerfully bitter base with strong liquorice, raisin and chestnut notes, and the use of brown sugar has given it notes of dark honey.
Araguani, a single source chocolate, also has a higher than typical amount of cocoa butter to give your desserts and truffles a silky finish. It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona bittersweet chocolate "feves" are small oval disks that are easier to work with than large industrial size block.
It all started in 1924 a pastry chef from Tournon created a chocolate factory, which eventually achieved a worldwide recognition. In 1984, they became the first to offer a chocolate with 70% cocoa. Valrhona in Tain l'Hermitage is considered by most pastry chefs and chocolatiers as the premier chocolate company in the world. Their focus is solely on their chocolate. To ensure the highest quality and optimum flavor, they grow their own cocoa beans, their own cane sugar, and their own vanilla on plantations all around the world. Now that's quality control! Valrhona has finally begun to offer its professional products, cocoa and couvertures, packaged for the home pastry enthusiast, a palette of subtle flavors, to create and elaborate delicious chocolate preparations. Araguani is a couverture with 72% cocoa content (with 27% Sugar and 10.3% cocoa butter).
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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