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Valrhona Cocoa Library: Alpaco 66%
Each month, we dive into one of Valrhona’s exceptional couvertures and this time, we are travelling to the rich, diverse landscapes of Ecuador with Alpaco 66%. A Grand Cru couverture that beautifully showcases Ecuadorian terroir, Alpaco offers an elegant, complex flavour profile with a nod to its remarkable origins.
Browse our previous Valrhona chocolate journeys on the Keylink blog!
Alpaco 66% is a celebration of Ecuador’s unique cocoa heritage, the cocoa beans are sourced from nine different terroirs across Ecuador, including Vinces, Quinindé, La Union and Naranjal.
Alpaco’s flavour opens with notes of sweet spices and dried fruits, balanced by subtle earthy tones of cinnamon, and finishes with a gentle bitterness and woody undertones. It is this unique blend of spice, fruit and wood that gives Alpaco its distinct, alluring character which is perfect for both classic and adventurous chocolate creations.
While originally cocoa from this region was often blended due to its strong astringency, Valrhona’s careful fermentation and processing methods have allowed Alpaco’s finest notes to shine, resulting in a chocolate couverture that is as refined as it is versatile.
From the very first moment that you taste of Alpaco 66% , you will experience a warm blend of sweet spices, hints of dried fruit and soft earthy notes, rounded out by a delicate bitterness that never overpowers. Subtle touches of cinnamon and gentle woody undertones add depth and complexity, while the fine Ecuadorian cocoa brings a light floral finish. The result is a smooth, balanced dark chocolate with layers of flavour that unfold beautifully in every application, whether that is in desserts, ganache or patisserie.
- Colour: Deep dark brown with subtle red highlights
- Tasting notes: Sweet spices, dried fruits, cinnamon, woody undertones with a light floral finish
- Texture: Smooth, balanced and fluid – ideal for tempering and moulding
- Recommended applications: Coating, moulding, bars, mousse, cream mix & ganache, ice creams and sorbets
- Flavour pairings: Grapefruit, hazelnut, lime, lychee, cinnamon, coffee, gingerbread, vanilla, caramel, liquorice
Looking to showcase this exceptional dark chocolate in your creations? Try one of these Valrhona recipes where Alpaco 66% takes centre stage:
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