A high cocoa content and a skilful blend of the finest cocoa beans from Africa make Abinao 85% a "Marriage of Grands Crus" characterized by powerful tannins with a strong, lingering intensity.
Launched in 2006, Abinao pushes the boundaries of bitterness a little further, with a cocoa content of 85%. As with the revolutionary Guanaja, Valrhona wishes to offer those who enjoy bitter chocolate a unique sensory experience underpinned by the strength of tannins and the taste of raw cocoa beans. This way, Valrhona reinforces the importance of selecting excellent cocoa where it is grown. With so little added sugar, the cocoa used must be flawlessly pure.
Abinao is a complex blend of aromatic African cocoas. These profiles are blended until they have Abinao’s singular, consistent flavour redolent of bitterness and woody intensity.
Recommended Applications:
- Ganache Chocolate
- Ganache Patisserie
- Mousse
- Tablet Bar
- Ice Cream & Sorbets
Suggested Pairings:
Date / Pear / Prune / Coffee / Pepper / Vanilla
Composition:
- 85% cocoa
- 13.8% sugar
- 48.4% fat content
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
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Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.
Since 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future. The B CORP movement has been promoting strong values of change throughout the world to make companies "a force for good" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.
