Candy Melts & Baking Chocolates

Valrhona dark chocolates are the absolute reference in haute couture pastry. Our range:

• Guanaja dark chocolate beans 70% 250g: see our Guanaja chocolate beans 70% 250g, the classic favorite of starred chefs (intensity, length on the palate)
• Macaé Pure Cocoa Paste 100% blocks 3x1kg: see our Macaé Pure Cocoa Paste 100% blocks, for pure pastries without added sugar
• Manjari Pure Cocoa Paste 100% blocks 3x1kg: see our Manjari Pure Cocoa Paste 100%, aromatic profile of red fruits and acidity
• Valrhona chocolate sticks 55%: see our 300 Valrhona chocolate sticks 55% for viennoiseries (chocolate croissants)
• Valrhona chocolate sticks 48%: see our 300 Valrhona chocolate sticks 48%, milder for family audiences

Application: exceptional ganaches, signature molded candies, mirror glazes, airy chocolate mousses, flowing chocolate fondants.

The Jivara 40% is one of the most used milk chocolates in professional pastry:

• Jivara milk chocolate beans 40% 250g: see our Jivara milk chocolate beans 40% 250g
• Aromatic profile: notes of cooked caramel and vanilla, Valrhona signature
• Application: milk ganaches for macarons, light mousses, filled candies, signature bars
• Winning combination: Jivara + Valrhona cocoa nibs for a textural contrast effect

Also see our Valrhona cocoa nibs 1kg to add crunch and bitterness to Jivara ganaches.

The Ivory 35% white chocolate is the reference for high-end white pastries:

• Ivoire white pastry chocolate beans 35% 250g: see our Ivoire white chocolate beans 35% 250g
• Aromatic profile: milky and vanilla notes, balanced sweetness without excess sugar
• Application: white entremets, vanilla whipped ganaches, colored glazes (Ivory white takes liposoluble food colorings well)
• Easy tempering: 35% is more tolerant to temperature variations than 28%

For signature recipes, see our three chocolate cake which uses the 3 Valrhona levels in layered mousses.

Callebaut chocolates are the global professional reference for bakeries, pastry shops, and chocolatiers:

• Callebaut white chocolate Callets 28% 1kg: see our Callebaut white chocolate beans 28% 1kg, practical format for regular production
• Callets shape: uniform tablets calibrated for fast and precise melting
• Belgian brand: over 100 years of chocolate-making tradition, globally recognized quality
• Application: ganaches, glazes, homemade candy melts, filled viennoiseries, chocolate fountains
• Compatibility: blends perfectly with colored cocoa butters for tinted glazes

The pistoles are professional-format couverture chocolate tablets for pastry shops:

• 56% dark chocolate pistoles 5kg: see our 56% dark chocolate pistoles 5kg, classic professional format
• Lauena 37% milk chocolate pistoles 5kg: see our Lauena 37% milk chocolate pistoles 5kg, Cacao Barry brand
• Ghana 80% dark confectionery chocolate 3kg: see our Ghana 80% dark chocolate 3kg, maximum intensity for powerful ganaches
• Practical format: uniform tablets for precise weighing on the scale
• Economy: bulk purchase for regular production, lower price per kg than 250g packs

The chocolate chips are essentials for cookies, brownies, muffins, and pastries:

• Milk chocolate chips 32% 6kg: see our milk chocolate chips 32% 6kg, pro size for mass cookie production
• White chocolate chips 24% 6kg: see our white chocolate chips 24% 6kg, mild alternative
• Heat resistance: shape maintained even at 200°C, no excessive melting
• Uniform sizing: standard size for even distribution in batters
• Use: cookies, brownies, XXL giant cookie, muffins, financiers

The Candy Melts are colored chocolate discs specific to modern cake design. See our full Candy Melts collection and our Candy Melts and icings collection. Features:

• More than 20 colors available: pastel, bright, metallic, neon
• Easy microwave melting: maximum 30 seconds, stir regularly
• Firm final texture: sets quickly in 5-10 minutes at room temperature
• Slightly vanilla neutral taste: compatible with all desserts
• Use: colored drip cakes, cake pops, chocolate molds, piping designs, lollipops, coated cookies

For drip cakes, pair with our 150g gold choco drip and our themed sprinkles for maximum effect.

The modeling plastic chocolate is a sculptable chocolate-based dough, an alternative to fondant for high-end cake design:

• 1kg modeling plastic chocolate: see our 1kg modeling plastic chocolate
• Authentic chocolate taste: better than fondant for chocolate lovers
• Sculptable texture: moldable like fondant, hardens when cooled
• Use: chocolate figurines, sculpted flowers, decorative borders, thin wedding cake coverings
• Work: soften in hands, shape, let harden in the fridge

For white figurines, also see our white modeling paste and our white gum paste.

Colored cocoa butters are the absolute reference for decorating chocolates and fine candies:

• Blue cocoa butter 200g: see our blue cocoa butter 200g
• Green cocoa butter 200g: see our green cocoa butter 200g
• Orange cocoa butter Pavoni 200g: see our orange cocoa butter colorant Pavoni 200g, premium Italian brand
• Application: spray with food paint gun on molds before pouring chocolate = bright multicolored candies
• Combination: use several colors successively for gradient and marbled effects

Also see our Azucren cocoa butter pistoles for tempering and fluidifying chocolate.

Cocoa powders and cocoa nibs complete the range:

• Cocoa powder 3kg: see our cocoa powder 3kg, professional size for shops
• Valrhona cocoa nibs 1kg: see our Valrhona cocoa nibs 1kg, roasted bean pieces for texture
• Powder application: chocolate sponge cakes, ganaches, cocoa ladyfingers, operas, dusting
• Grué application: crunch in whipped ganaches, tablet finishing, dessert decoration

Tempering is the technique that gives chocolate its shine, snap, and stability. Method for 70% dark chocolate:

• Step 1 - Melting: melt the chocolate in a bain-marie at 50-55°C
• Step 2 - Cooling: quickly lower to 28-29°C while stirring (add solid chocolate or marble)
• Step 3 - Reheating: raise to 31-32°C for use temperature
• Step 4 - Test: place a streak on paper, should crystallize in 3-4 minutes with shine
• Step 5 - Working: maintain at 31-32°C for molding, coating, glazing

Different temperatures depending on the type:

• Dark chocolate: melting 50-55°C, crystallization 28-29°C, working 31-32°C
• Milk chocolate: melting 45-50°C, crystallization 27-28°C, working 29-30°C
• White chocolate: melting 40-45°C, crystallization 26-27°C, working 28-29°C

Essential tool: see our digital sugar and chocolate thermometer -50°C to 300°C.

The ganache is the base of high-end chocolaterie. Professional recipe:

• Chocolate/cream ratio: 1:1 for tartlet ganache, 2:1 for piping ganache (firmer), 1:2 for creamy ganache to drink
• Step 1: bring the cream to a boil
• Step 2: pour over chopped chocolate in 3 parts, stirring gently between each addition
• Step 3: blend with an immersion blender to homogenize without incorporating air
• Step 4: let crystallize 6-12 hours at room temperature (never in the fridge)
• Step 5: use at 20-22°C for piping, or soften 10 seconds in the microwave if too firm

For signature ganaches, flavor with our vanilla extracts, pistachio flavor, or coffee extract.

To preserve the quality of your chocolates:

• Temperature: 15-18°C ideal, 10-22°C tolerable, NEVER above 25°C
• Humidity: 50-60% ideal, NEVER in the refrigerator (humidity = blooming)
• Airtight: closed jars, protected from odors (chocolate absorbs everything)
• Light: keep away from direct UV
• Duration: 12-18 months for dark chocolate, 8-12 months for milk chocolate, 6-8 months for white chocolate
• Blooming: if a white deposit appears, the chocolate is still edible but has lost its shine

The 7 most common mistakes with chocolate:

• Overcooking in a double boiler: burnt, grainy chocolate, irrecoverable. Always monitor the temperature
• Adding water to melted chocolate: instant "mass," chocolate clumps
• Mixing aqueous flavors into melted chocolate: same effect, instant "mass". Use only fat-soluble flavors
• Refrigerate after tempering: thermal shock, chocolate whitening
• Do not temper for molded candies: impossible unmolding, chocolate sticks to molds
• Storing near the oven: gradual melting, aromatic degradation
• Buying low-quality cooking chocolate: low cocoa butter %, poor behavior in technical pastry

The Black Forest cake is one of the most iconic chocolate pastry recipes. See our complete Black Forest recipe. Chocolate ingredients:

• Cocoa sponge cake: with 3kg cocoa powder for intensity
• 70% dark chocolate mousse: with Guanaja Valrhona beans 70%
• Cherry insert: with NH pectin
• Dark chocolate mirror glaze: see our ready-to-use glaze
• Decoration: dark chocolate shavings, candied cherries, gold leaf

The three chocolate cake is the ultimate technical exercise for beginner or experienced pastry chefs. See our three chocolate cake recipe:

• Layer 1: 70% dark chocolate mousse (Guanaja)
• Layer 2: 40% milk chocolate mousse (Jivara)
• Layer 3: 35% white chocolate mousse (Ivoire)
• Base: cocoa biscuit
• Decoration: whipped ganache + Valrhona cocoa nibs for crunch

This dessert sells for €35 to €45 for 8 servings in stores and remains one of consumers' favorite classics.

Chocolate molded candies are the absolute signature of artisan chocolatiers:

• Step 1 - Decoration: spray colored cocoa butter on the molds in 2-3 layers
• Step 2 - Shell: pour tempered chocolate, turn over to drain excess
• Step 3 - Crystallize: 10 minutes in the fridge
• Step 4 - Filling: ganache, praline, marzipan, caramel
• Step 5 - Closing: pour a thin layer of tempered chocolate to seal
• Step 6 - Unmolding: gently tap the mold after 30 minutes of crystallization

To decorate the candies, use our 8x8cm Azucren gold leafs or 100g edible gold pearls.

The signature tablets help differentiate your shop and increase profit margin:

• 70% dark chocolate + cocoa nibs bar: Guanaja + Valrhona nibs
• Milk chocolate + Piedmont hazelnuts bar: Jivara + Piedmont IGP hazelnuts
• White chocolate + pistachio bar: Ivoire + pistachio powder + gold leaf
• Mendiants bar: dark chocolate + almonds + pistachios + cranberries
• Assorted bar: 4 varieties in a slab to gift, 3x margin in premium presentation

The great American classic that never goes out of style. See our cookie recipe and our XXL giant cookie recipe:

• Classic cookies: 200g of 32% milk chocolate chips for 12 cookies
• Three chocolate cookies: milk + dark + white chips in equal proportions
• Giant cookie: XXL version for sharing in shops, sold by portions
• Outrageous cookies: see our outrageous cookies recipe with large chocolate chunks

For shop pastry chefs, couverture chocolate is the base of the premium offer:

• Signature chocolate entremets with Valrhona for professional differentiation
• Chocolate croissants with Valrhona 55% sticks for premium pastries
• Chocolate mirror glazes with quality couverture
• Macarons with ganaches differentiated by chocolate origins
• Professional 5kg-6kg format for shops with large volumes

For chocolatiers, couverture chocolates are the ultimate ingredient:

• Molded candies with colored Pavoni cocoa butters
• Signature bars with premium origins (Guanaja, Manjari, Macaé)
• Artisanal pralines with Jivara and Ivoire
• Traditional mendiants with 70%+ dark chocolate
• Chocolate couverture truffles

For cake designers, candy melts and plastic chocolate are creative tools:

• Colored drip cakes with Candy Melts for birthdays
• Wedding cakes decorated with moldable plastic chocolate
• Cake pops dipped in candy melts in large quantities
• Artistic decorations with colored cocoa butters sprayed
• Tempered chocolate bars for modern decoration

For advanced home baking enthusiasts, quality chocolate makes all the difference:

• Discover tempering with a culinary thermometer
• Homemade cookies with professional chips
• Christmas logs with Valrhona coatings for professional finishing
• Gourmet gifts: homemade bars with dried fruits
• Introduction to chocolate cake design with modeling paste

Couverture chocolate contains at least 31% cocoa butter (vs. 18-25% for standard baking chocolate). This higher cocoa fat content provides:

• More fluid melting for coating and dipping
• Superior shine after tempering
• A clean crunch in the mouth
• Better preservation of aromas

For technical pastry (molded chocolates, glazes, signature ganaches), always prefer couverture chocolate. For home use (cookies, fondants), standard baking chocolate is sufficient.

Bloom appears in two forms:

• Fat bloom: cocoa butter rising to the surface after temperature variation. Slightly gray/white appearance.
• Sugar bloom: sugar recrystallization on the surface in the presence of moisture. Slightly grainy appearance.

In both cases, the chocolate remains perfectly edible but has lost shine and snap. Main cause: sudden temperature change (e.g., refrigerator to room temperature). Prevention: store at a stable temperature between 15-18°C.

If your melted chocolate becomes lumpy due to contact with water or aqueous flavoring:

• Add MORE water or liquid: paradoxically, adding a large amount of liquid can "fix" it by turning it into sauce/ganache.
• Add melted butter: 30-50g per 200g of chocolate, whisk vigorously.
• Reuse as ganache: add hot cream to transform into usable ganache.
• If nothing works: use for chocolate fondant, brownie, or cake where the final texture doesn’t matter.

Prevention: never add water or water-based flavoring to pure melted chocolate.

Both are excellent professional brands with different positioning:

• Valrhona (France, Tain-l'Hermitage): premium positioning, very distinctive signature flavor profiles (Guanaja, Manjari, Macaé), higher price. Reference for starred pastry chefs and artisan chocolatiers.
• Callebaut (Belgium): global professional standard, consistent quality, convenient professional formats (Callets pellets), excellent value for money. Reference for high-volume bakeries and pastry shops.

For high-end boutique: Valrhona as signature + Callebaut as base. For bakery-pastry: Callebaut standard is more than enough.

Not in all recipes. Important differences:

• Candy Melts: vegetable oil + sugar + milk + colorants. No tempering needed, easy melting, quick setting
• Couverture chocolate: cocoa butter + sugar + cocoa. Tempering required for shine and snap

Candy Melts are suitable for: drip cakes, cake pops, simple molds, lollipops, coated cookies. For signature molded chocolates, high-quality ganaches, bars: use couverture chocolate exclusively.

Chocolates generally contain:

• Milk: yes for milk and white chocolate
• Soy: present in emulsifying lecithin (E322)
• Gluten: most pure chocolates are gluten-free (check label)
• Tree nuts: possible traces depending on multi-allergen manufacturing site

For strict diets (vegan, kosher, halal), specific certified references are available on request.

To start with chocolate pastry, 3 references are enough for 80% of recipes:

• Dark chocolate 60-70% (Valrhona Guanaja beans or Callebaut 56% pistoles): for ganaches, mousses, fondants
• Milk chocolate 35-40% (Valrhona Jivara or Callebaut Lauena): for viennoiseries, milk ganaches, cookies
• White chocolate 28-35% (Valrhona Ivoire or Callebaut Callets): for colored glazes, vanilla whipped ganaches

Then add according to specialties: Colored Candy Melts for cake design, colored cocoa butters for chocolaterie, modeling chocolate. To go further, also see our Complete Preparation Aid collection and our gold leaf and glitter collection.