

🍫 Elevate your desserts with the dark chocolate that pros swear by!
Valrhona's Premium French Baking Dark Chocolate Discs (Feves) feature 70% Guajana cacao delivering an intense yet smooth flavor profile with warm bitter notes. Designed for effortless melting and chopping, these sustainably sourced, B-Corp certified discs are perfect for elevating cakes, mousses, sauces, and frostings. Kosher certified and crafted for professional and passionate home bakers alike.











| ASIN | B008F66BK4 |
| Best Sellers Rank | #18,076 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #30 in Baking Chocolates |
| Customer Reviews | 4.6 4.6 out of 5 stars (717) |
| Is Discontinued By Manufacturer | No |
| Item model number | 3.39533E+12 |
| Manufacturer | VALRHONA |
| Product Dimensions | 1.55 x 3.1 x 1.39 inches; 2.2 Pounds |
| Units | 35.2 Ounce |
K**E
High quality chocolate!
Great quality chocolate! I used in my hot chocolate recipe and it tasted amazing. It even tastes amazing as a little sweet treat.
S**M
Once You Try It, You’ll Never Go Back!
Absolutely the best dark chocolate for baking. Rich, smooth, and perfectly balanced with deep cocoa flavor and subtle fruity notes. Melts like a dream and takes any dessert to the next level. Once you try Valrhona, you won’t want anything else.
E**N
When only the best will work
OK so it’s ridiculously expensive. BUT. When chocolate is the highlight of the recipe this one is the one to go for. Try the following recipe which takes all of 5 minutes to make. 1 and 1/8th cup milk heated to frothing in a microwave 2 egg yolks 4oz best chocolate. I used Guittard and was not pleased. Trader Joe’s was good. I’ve used Valrona which was the best even over Caullibaut. Smooth and creamy. 1 oz espresso (instant could be used - Medallio Doro) 1 tsp Mexican vanilla Mix 2 minutes in mix master blender and refrigerate for 3-4 hours. Keep in mind that this recipe contains raw eggs.
D**E
DUMP THE WAXY-CHIPS & GRAB YOUR SHARE OF "VALRHONA"!
Fantastic Chocolate...the preferred quality brand by many, many tp class Pastry Chefs. ....when 'WAX (UGGGH!) COATED bland chips) won't do, TRY VALRHONA & REAWAKEN YOUR CULINARY CULTIVATED TASTEBUDS, WHERE GOURMANDS SAVOUR THE MORE EXQUISITE, "SQUISTA !
T**L
Some chalking.
Pretty expensive and arrived with some chalking. Still worked as expected
A**T
Very flavourful
As advertised, this (manjari) is quite fruity. I used it in a chocolate frosting for a cake and in that context with all the eggs, butter and sugar, the added complexity made the end result really good. Might be a little too strong of a flavor if you're using it in other applications like a ganache.
V**F
My favorite baking chocolate
Rich chocolate flavor and perfect texture. I only wish I ordered more.
K**R
Expensive but lovely
I used this because I wanted to try a recipe that requires tempering chocolate and this brand came highly recommended. I was very pleased with the results. The chocolate arrived well packaged to keep it fresh and almost entirely unmelted, which is important for the chocolate's ability to temper later. The flavor was delicious and while this is fairly spendy, I think the value is there to back it up. It melted perfectly and tempered easily. Now that I've tried it I will order the larger size which improves the cost a bit. But I'll order the more expensive option if I need to because it's that good! I highly recommend this.
C**N
Para los amantes del chocolate, degustar esta variedad es un auténtico placer. Yo lo utilizo además en la elaboración de helados, y el resultado es excepcional. Muy, pero que muy recomendable.
A**A
I received it melted :) but this chocolate is perfect for baking, I wish if they can replace it for me.
B**C
envoi rapide et soigné, produit conforme à mes attentes, parfait.
H**S
We thought it was marvellous for our Christmas Yule Log and chocolate cake ganache
P**L
Schmilzt schnell, auch ohne die Schokolade zerkleinern zu müssen, wenn man die Schale in kochendes Wasser gibt. Die Schokolade schmeckt lecker und hat sich gut auf meinen Lebkuchen gemacht.
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