If you want to make your sweets and desserts easy to prepare and absolutely delectable, it’s worth investing in some higher-quality baking chocolate. Take Equatorial Noire, for example. You’ll find that this dark chocolate melts beautifully, and is perfect for coating cakes and sweets in a glossy finish that enhances both flavor and aesthetic appeal. With 55% cacao, it’s a carefully balanced compromise between bitter and sweet, giving it wide appeal unlikely to polarize those who consume it.
Adding to its ease of use, Valrhona Equatorial Noire comes in the form of almond-shaped coins, which are far more practical than rectangular blocks. Included with the packaging are instructions to properly temper the mixture so that it stays firm at room temperature, and you can easily re-seal the bag to keep remaining coins from losing their flavor. While perfect for coating, this chocolate has a range of other uses, such as chocolate filling, molding, pastry and ice cream. There's no end to the amount of recipes you can enrich with this dark couverture chocolate, which you can bring to your doorstep via our easy delivery service.
Thank goodness there are chocolate manufacturers like Valrhona providing us with cutting-edge chocolates like Equatorial Noire. Founded in 1922, in a small commune some 40 miles south of Lyon, Valrhona is now one of the world’s leading specialists in luxury chocolate, and its expert chefs have even established several Écoles du Grand Chocolat across the world. When Michelin-starred restaurants need chocolate, these are the masters they turn to.
Their Signature Professionnelle collection is dedicated to craftsmen and craftswomen of the chocolate world, each blend lending itself to professional recipes of the highest caliber. These chocolates are carefully balanced and designed for ease of use, stability and consistently seductive flavor.
If you enjoy Equatoriale Noire, be sure to try out Valrhona's other luxury chocolate products:
Caraibe - 66% cacao, Caribbean dark baking chocolate imbued with the tang of dried fruits, almonds and windswept trees.
Manjari Grand Cru - 64% cacao, dark baking chocolate originating in Madagascar, with hints of berries and cedar.
Tanariva Lactee - 33% cacao, vanilla and citrus tinged milk couverture chocolate, perfect for sweets and desserts.
Jivara Lactee - 40% cacao, milk chocolate couverture made with vanilla-and-malt-tinted cacao from Ecuador.
Ivoire - 35% cacao, white chocolate couverture, superb for making fudge, fondue, frosting and white chocolate cookies.
Cocoa Powder - Dutch, unsweetened, 100% cocoa powder great for deliciously thick hot chocolate or dessert ingredients.
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Product is perishable and must ship via Overnight service.