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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 Araguani 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 also has a higher than typical amount of cocoa butter to give your desserts and truffles a silky mouth finish. It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona ''feves'' are small oval disks that are easier to work with than large industrial size block.
Frequently Asked Questions
- Q: What is Valrhona 72% Araguani Dark Chocolate Feve made from? A: Valrhona 72% Araguani Dark Chocolate Feve is crafted from a blend of the finest Criollo and Trinitario cocoa beans sourced from Venezuela. This unique combination provides a rich, bittersweet flavor profile.
- Q: How can I use Valrhona Araguani chocolate in my recipes? A: This chocolate is perfect for a variety of applications including baking, chocolate fillings, molding, enrobing, and icing. Its smooth texture and rich taste make it an excellent choice for both home pastry chefs and professionals.
- Q: What are the flavor notes of Valrhona 72% Araguani Dark Chocolate? A: Valrhona 72% Araguani Dark Chocolate features a powerfully bitter base complemented by strong notes of liquorice, raisin, chestnut, and a hint of dark honey due to the use of brown sugar.
- Q: What size is the packaging for Valrhona Araguani chocolate? A: The Valrhona 72% Araguani Dark Chocolate Feve is available in an 8-ounce package, making it a convenient size for various culinary needs.
- Q: Are there any special storage instructions for Valrhona 72% Araguani Dark Chocolate? A: It is best to store the chocolate in a cool, dry place away from direct sunlight to maintain its quality and flavor. Avoid high humidity and strong odors that could affect the chocolate.



