Floral, fruity and surprising Ecuador
Our single-origin dark chocolate Ecuador baking chips have a lush feel like an equatorial forest: scents of flowers jasmine or rose, notes of banana, coconut, feel of undergrowth, cut grass and finish hazelnut taste. Rich, subtle and complex, our Ecuador baking chips will unleash exotic savors and take your chocolate baking to the next level.
USE ECUADOR BAKING CHIPS FOR
Cakes – Chocolate chip cookies – Sorbet – Ice cream – Ganache – Icing – Mousse – Cream.
8.8 oz | 250 g
SINGLE ORIGIN CHOCOLATE
Our single origin chocolate is sourced from one country, one region, and even one single Cocoa farm.
Like fine wine or cheese, each cocoa plant has its roots; an origin that gives it its typicality. A taste that connoisseurs — you, soon! — work to identify with pleasure.
HAVE YOU EVER HEARD OF “TERROIR”?
It comes from the Latin word terra (Earth). Terroir is defined by the nature of the soil: its exposure to sun, wind, and rain; interactions between the species within its tissues; the impact of local yeasts and bacteria on the eventual fermentation process. Terroir is a cultural consideration that dictates local styles of planting, maintaining, harvesting, storing, and preparing crops like cocoa beans.
Many chocolate lovers are convinced that the quality of a chocolate depends solely on its cocoa percentage. In our opinion, this is only one criterion to consider, and further, it seems less essential to the complexity of the flavor than terroir.
That is why we have leveled each of our dark chocolates at 72%, so that you can experience the nuances in flavor without thinking about percentage. And trust us… what you will find in each of our couvertures will blow your mind.
THE COCOA FARM
THE COCOA FARM
The Osella company and its director Jacinto Andrade have been contributing to the commercial strength of Ecuador’s emblematic cocoa variety, the well-named Nacional, for 30 years. From small to large producers, the plantations directly involve 50 families, and 200 more indirectly. Valrhona provides technical and commercial support for these farmers, to ensure that this pearl of the Pacific Coast shines for years to come.
FRÉDÉRIC CASSEL
Frédéric is our international award-winning chocolatier. Trained at Fauchon (Paris, France), one of the most high end caterers, he opens his first store in 1994 in Fontainebleau, France.
PASTRY CUP WORLD WINNER, 2013 (as President of the French Team) – PASTRY CHEF OF THE YEAR, France, 1999 and 2007 – President of Les Relais Desserts, 2003-2018 – Vice president of the Pastry World Championship, 2021. Shops and corners in Kyoto and Tokyo, Japan – Berlin, Germany – Tunis, Tunisia.
Discover Frédéric’s full chocolate story
SUSTAINABILITY
Though recycled, compostable, and fit to minimize packaging, our sleeves remain simple and elegant. With less waste and less postage, we are certainly not here to show off. We work everyday to find better solutions and new ways to make our products sustainable.
BAR SLEEVE
Crownboard Craft CRAFT cardboard, made out of 100% primary wood fibres, produced in Sweden. Certified in accordance with ISO 9001, ISO 14001, ISO 50001, FSSC 22000. FSC CoC & PEFC CoC available.
FLOW WRAP
100% plant-based cellophane (Natureflex), compostable and biodegradable, produced in France.
INGREDIENTS
Dark chocolate couverture (72% cocoa minimum, pure cocoa butter) – Cocoa beans from Ecuador, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
8.8 oz | 250 g / 1 lb | 453 g
ALLERGEN INFORMATION
May contain gluten, nuts, egg, soy.
Made in a facility that uses milk.
NUTRITION FACTS
FRÉDÉRIC’S NOTES
“This chocolate is incredible. So complex and rich, it will blow you mind and your palate! Use it in cakes and cookies recipes and especially if you make a sorbet of it.”
FRENCH MADELEINES
THE CHOCOLATE LOVERS’ FAVORITE RECIPE
Reviews