Valrhona Grand Cru Araguani is an extraordinary bittersweet couverture chocolate made from a blend of the best Criollo and Trinitario cocoa beans from Venezuela. With a 72% cocoa content, Valrhona's Araguani is perfect for the bittersweet chocolate needs for home pastry chefs and professionals alike - it has a powerfully bitter base with strong liquorice, raisin and chestnut notes and the use of brown sugar has given it notes of dark honey. Araguani also has a higher than typical amount of cocoa butter to give your desserts and truffles a silky mouth finish. It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona "feves" are small oval disks that are easier to work with than large industrial size block. It all started in 1924 a pastry chef from Tournon created a chocolate factory, which eventually achieved a worldwide recognition, and in 1984 became the first to offer a chocolate with 70% cocoa. Valrhona in Tain l'Hermitage is considered by most pastry chefs and chocolatiers as the premier chocolate company in the world. Their focus is solely on their chocolate, and to ensure the highest quality, and optimum flavor, they grow their own cocoa beans, their own cane sugar, and their own vanilla on plantations all around the world - now that's quality control. Valrhona has finally begun to offer its professional products, cocoa and couvertures, packaged for the home pastry enthusiast, a palette of subtle flavors, to create and elaborate delicious chocolate preparations. Araguani is a couverture with 72% cocoa content (with 27% Sugar and 43.5% cocoa butter).