Valrhona Couverture Chocolate Feves
Dark, Milk, White & Blond Couvertures
The quality of the desserts you create relies heavily on the quality of ingredients you use. Opt for the highest quality chocolate pieces when you choose Valrhona chocolate feves from World Wide Chocolate. These chocolate wafers are excellent alternatives to chocolate chips and other chocolate chunks. They feature a unique oval shape with an indented center. These chocolate feves come in several different chocolate varieties. Each one has a unique cocoa content level and is made from cocoa beans from a different exotic origin. Look through each one to find the ideal flavor for your sweet creation.
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Ivoire 35% White Couverture Chocolate Feves
Smooth with a Hint of Vanilla
A white chocolate with only a hint of sweetness, Ivoire reveals delicate flavors of warm milk and vanilla. Optimal applications include ice cream & sorbets, but also works great from coating, molding, bars, mousses, crémeux & ganaches. Pairs well with red fruit.
35% Dulcey Blond Couverture Chocolate Feves
Biscuity with Hints of Salt
Dulcey is a smooth creamy chocolate with a velvety, enveloping texture and a warm, blond color. The first notes are buttery, toasty, and not too sweet, gradually giving way to flavors of freshly baked shortbread and a hint of salt. Optimal applications include crémeux & ganaches and also works well for coating, molding, bars, mousses, ice cream & sorbets. Pairs well with apricot, banana, hazelnut, mango, coffee & caramel.
Caramélia 36% Caramel Milk Couverture Chocolate Feves
With Notes of Salted Caramel
Unlike caramel-flavored milk chocolates made with caramelized sugar, Caramélia uses real dairy-based caramel, resulting in a particularly silky smooth milk chocolate with clear cocoa notes and vibrant hints of salted butter caramel. The optimal application includes molding, but also works great for bars, mousses, crémeux & ganaches, ice creams & sorbets. This pairs well with citrus, exotic fruits, hazelnut, peanut, cardamom, coffee, ginger, nutmeg, biscuit, salted butter, sesame & shortbread.
Tanariva Madagascar 33% Milk Couverture Chocolate Feves
Tasty & Milky with Notes of Soft Caramel
Tanariva offers a balanced aromatic profile, combining tangy flavors which emerge alongside hints of milk and caramel. This product is ideal for coating, and works well for molding, bars, mousses, crémeux & ganaches and ice creams & sorbets. Pairs well with grapefruit, mandarin, orange, raspberry, coffee, star anise, vanilla & salted butter caramel.
Jivara 40% Milk Couverture Chocolate Feves
Milky, Malty & Chocolatey
Jivara is an exceptional milk chocolate with pronounced cocoa notes, which harmonize perfectly with notes of vanilla and a malt finish. Optimal applications include crémeux & ganaches, and works well with coating, molding, bars, mousses, ice creams & sorbets. Jivara pairs well with frutos, Praliné, red fruits, yellow fruits, tonka bean & salted butter caramel.
Orizaba 39% Milk Couverture Chocolate Feves
Milky & Creamy
Orizaba is delicately smooth with deep and intense milky notes that melt in your mouth. Optimal for coating, and works well with molding, bars, mousses, crémeux & ganaches, ice cream & sorbets. Pairs well with grapefruit, lime, orange, pineapple, cardamom, safronette, star anise, vanilla, olive oil.
Bahibé Dominican Republic 46% Dark Milk Couverture Chocolate Feves
Cocoa Intensity & Milky
Thanks to its high cocoa content, Bahibé adds intense cocoa notes to its gentle milky flavor, with nutty hues, fruity acidity and a slightly bitter edge. Optimal in mousses, and also great for coating, molding, bars, crémeux & ganaches, ice cream & sorbets. Pairs well with banana, orange, pear, pineapple, coffee, sea salt, vanilla, biscuit, caramel, honey, sesame.
Équatoriale 55% Dark Couverture Chocolate Feves
Specifically for Coating
Équatoriale dark is a remarkably rounded couverture with intensely chocolatey notes that is also easy to use. Perfect for coating and enrobing, and works well for molding, bars, mousses, crémeux & ganaches, ice cream & sorbets.
Extra Bitter 61% Dark Couverture Chocolate Feves
Chocolatey & Intense
Extra Bitter’s intense chocolatey flavor and powerful character is set against a bitter body. This blend is optimal for coating, and works well with molding, bars, mousses, crémeux & ganaches, ice cream & sorbets. Pairs well with almond, hazelnut, pistachio & caramel.
Manjari Madagascar 64% Dark Couverture Chocolate Feves
Tangy with Notes of Red Fruit
Manjari unleashes the fresh, tangy notes of red berries, with a delicate finish recalling toasted nuts and dried fruit. Great in applications of coating, molding, bars, mousses, crémeux & ganaches, ice cream & sorbets. Pairs well with blackcurrant, cranberry, raspberry, sour cherry, sarawak pepper, sirchuan pepper, silim pepper, muscovado sugar.
Taïnori Dominican Republic 64% Dark Couverture Chocolate Feves
Yellow Fruit & Intense
Taïnori slowly reveals fresh tropical fruit flavors followed by notes of toasted nuts and dried fruit with a hint of warm bread. Great for coating, molding, bars, mousses, crémeux & ganaches, ice cream & sorbets. Pairs well with apricot, mango, mirabelle plum, peach, cinnamon, nutmeg, sichuan pepper, vanilla, honey.
Caraïbe 66% Dark Couverture Chocolate Feves
Balanced & Roasted
Caraïbe is a perfectly balanced blend. Subtle sweetness and notes of roasted dried fruit give way to a long finish of delicate almond, roasted coffee and oak flavors. Optimal for coating, ice creams & sorbets. Also great for molding, bars mousses, crémeux & ganaches. Pairs well with almond, lemon zest, pecan, cinnamon, coffee, lemongrass, vanilla , caramel.
Alpaco Ecuador 66% Dark Couverture Chocolate Feves
Oaky & Floral
Alpaco is characterized by delicate floral notes of jasmine and orange blossom, yielding to a long finish of refined bitterness and woody flavors. Great for coating, molding, bars, mousses, crémeux & ganaches, ice creams & sorbets. Pairs well with grapefruit, hazelnut, lime, lychee, cinnamon, coffee, gingerbread, vanilla, caramel, licorice.
Guanaja 70% Dark Couverture Chocolate Feves
Bittersweet & Elegant
Guanaja is a masterful blend with balanced bitterness that reveals a complex range of fruit, coffee, molasses and floral notes. Optimal for ice creams & sorbets, and great with coating, molding, bars, crémeux & ganaches. Pairs well with frutos, red fruits, ginger, tonka bean, salted butter caramel.
P125 Cœur de Guanaja 80% Dark Couverture Chocolate Feves
Dark Chocolate Concentrate
Using the same blend of premium cocoa as Guanaja 70%, P125 Cœur de Guanaja 80% is less sweet than a classic chocolate couverture, and its aromatic power has been reinforced with a higher cocoa powder content. Optimal for ice cream & sorbets, also great in mousses, crémeux & ganaches.
Itakuja Brazil Double Fermentation 55% Dark Couverture Chocolate Feves
Intensity Double Fermentation with Passion Fruit
Itakuja excels from the very first bite: A bouquet of fruit aromas explodes, then gives way slowly to the rounded flavors of Brazilian cocoa. Optimal applications include bars, and great for molding, mousse, crémeux & ganaches, ice creams & sorbets. Pairs well with banana, mango, pecan, pistachio, coconut milk, dark rum.
Illanka Peru 63% Dark Couverture Chocolate Feves
Fruity & Creamy
Illanka enchants with its creamy texture and rare powerful chocolate taste, enhanced by notes of roasted peanuts. Its acidic impact reveals subtle flavors of lush purple fruit. Great for coating, molding, bars, mousses, crémeux & ganaches, ice cream & sorbet. Pairs well with blueberry, citrus, passion fruit, peanut, espelette, pepper, saffronette, almond milk, caramel, cheesecake
Nyangbo Ghana Dark Couverture Chocolate Feves
Chocolatey & Roasted
After a gently acidic opening, Nyangbo bursts with rounded, warm chocolatey notes before revealing toasted notes loaded with mild spices.
When Valrhona wanted to showcase African cocoas in 2007, we naturally turned to Ghana, a country which has been a home to cocoa-growing since the early 19th century. Our sourcers explore the country and discover the commitment with which players of the cocoa sector defend the homogeneity and quality of raw ingredients. Since then, they have maintained a close relationship with local growers to offer Nyangbo the best cocoa.
Southern Ghana is also home to one of Africa’s finest cocoas. Between the beaches of the Gulf of Guinea and Lake Volta, Ghanaian farmers cultivate warm, sunlit lands regularly doused with tropical rain, nurturing the beans which go into the Nyangbo Grand Cru single origin.
Nyangbo’s spiced, toasted, and vanilla notes bring you on a journey to Ghana’s rich mustard-colored earth.
Araguani Venezuela 72% Dark Couverture Chocolate Feves
Chocolatey & Full-Bodied
Made from rare Venezuelan cocoa beans, Araguani is strongly tannic with a long lasting finish. Its rich flavor profile features notes of currants, chestnuts and liquorice with hints of honey and freshly baked bread. Recommended for coating, molding, bars, mousses, crémeux & ganaches, ice cream & sorbets. Pairs well with frutos, coffee, gingerbread, vanilla, licorice, olives.
Abinao 85% Dark Couverture Chocolate Feves
Powerful & Tannic
Abinao’s very high cocoa content makes it a consistently bitter chocolate with powerful tannic bitterness and a strong lingering intensity. Ideal for bars, mousses, crémeux & ganaches, ice cream & sorbet. Pairs well with date, pear, prune, coffee, pepper, vanilla.
Nyangbo Ghana 68% Ground Dark Couverture Chocolate
Chocolatey & Roasted with Hints of Vanilla – Ideal for Drinking Chocolate
In the southern part of Ghana, growing cocoa trees has been a tradition for over a century. This sunny, fertle and humid area with warm, sun-baked earth is home to the cocoa used to make Nyangbo 68%.
Between the beaches of the Gulf and Lake Volta, on lands continuously bathed by tropical rains, farmers cultivate one of the best cocoas of Africa.
As a true mirror of its origin, Nyangbo 68% has a subtle acidity which allows round chocolate notes to develop, followed by a soft and sweet spiciness. Its character is enhanced by a delicate bitter presence.
Founded in 1997, our partner FEDCO places farmers at the heart of their ambitions, working to improve livelihoods and protect the environment. Our cocoa comes exclusively from eight cocoa producing communities around Tarkwa who are part of FEDCO’s network. Throughout our partnership, we have worked with FEDCO to support the community with social and environmental projects like building a community center, library, schools, and a technology center all benefiting thousands of children and adults. We are proud to help support this vibrant community as we work together to bring you this delicious chocolate.
Opalys 33% White Couverture Chocolate Feves
Milky & Delicate
Opalys is a chocolate with a delicate and pure color, creamy flavor and only the subtlest hint of sweetness. It has harmonious aromas of fresh milk and real vanilla. What makes Opalys so special is its perfect balance of cocoa butter, sugar and milk.
Valrhona devised Opalys to meet the needs of a customer who wanted a chocolate with an immaculate color.Pairs well with Frutos, Red Fruit, Vanilla, Tea, Almond, Pecan, Pistachio, Macadamia nut, Chestnut, Blackcurrant, Raspberry, Blueberry, White Jasmine Tea
Équatoriale Lactée 35% Milk Couverture Chocolate Feves
Specifically for Coating
Équatoriale Lactée has been designed to meet a specific technical objective: Providing the ideal chocolate for coating. Thanks to its mild flavor, Équatoriale Lactée lets your coated products shine and acts as a great showcase for the other ingredients in your recipes. This expert couverture chocolate is particularly simple to use. Valrhona uses Équatoriale Lactée to coat its own chocolate bonbons because it is so high quality.
Équatoriale Milk is Valrhona’s milk chocolate known for excellence in both its flavor and color.
The wonderfully consistent flavor of Équatoriale Lactée conceals a complex, skilled assembly technique that is being constantly reinvented to suit the cocoa aromatic profiles of the cocoa batches we source throughout the year from some twenty different countries. The result of all this cutting-edge work is a perfect chocolate for your everyday use that is balanced in terms of both flavor and texture.
Ariaga Blanche 30% White Couverture Chocolate Discs
Classic & Vanilla
Delicately sweet with a hint of vanilla, Ariaga White 30% is a classic and balanced white chocolate.