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A Grand Cru chocolate, the Valrhona Andoa is made with single origin Peruvian beans, and is certified organic and Fair Trade. It contains 39% cacao, 34% sugar, 26% milk powder, and 41% fat. It’s soft, mellow, and milky, with a powerful and unique cocoa flavor. It’s very creamy, and there is a hint of bittersweetness there that balances out the flavors beautifully.
The Valrhona Andoa Milky 39% is best for ganache, but will also be so brilliant for molding, coating, bars, mousse, ice cream, and sorbets. Pair it with flavors like coffee, cognac, cinnamon, vanilla, mango, and apricot.
Founded in 1922 by French pastry chef, Albéric Guironnet, Valrhona has been making the finest quality chocolates in the small village of Tain-l’Hermitage in France for almost an entire century. Dedicated to creating unique artisan chocolates with high quality ingredients, and complex, but balanced and consistent flavors, they are one of the leading manufacturers of gastronomic chocolate in the world.
Store your chocolate in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!