3kg lot: Ivory, Caribbean and Jivara

Name: 3kg lot: Ivory, Caribbean and Jivara
Brand: VALRHONA
Price: 232.1 USD
Availability: InStock

VALRHONA

$232.10 USD

$257.89 USD

$232.10 USD

In stock

Discover the 3kg set of Valrhona baking chocolates: Ivory, Jivara, and Caribbean. Perfect for gourmet creations, this set offers a range of flavors combining the three chocolate colors.

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The chocolate used by the greatest chefs

Packaging : 0.0 oz

0.0 oz

White Baking Chocolate Ivoire 35 Percent Big Bag Front Packaging

Size: 35.3 oz Milk Baking Chocolate Jivara 40 Percent Big Bag Front Packaging

Size: 35.3 oz Dark Baking Chocolate Caraibe 66 percent Big Bag Front Packaging

Size: 35.3 oz

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Description

Discover the 3kg set of Valrhona baking chocolates, featuring three classic colors: Ivory, Jivara, and Caribbean. This set is designed for baking enthusiasts who want to explore diverse flavors and unique textures in their gourmet creations.

Ivory White Chocolate 35%

Valrhona's Ivoire 35% white chocolate is distinguished by its pearly color and aromas of cooked milk. Lightly sweetened, it's perfect for creating light and indulgent desserts. Use Ivoire for ice cream, ganaches, mousses, and coatings. Its ability to pair beautifully with red berries or citrus fruits makes it an ideal choice for creating contrasting and refined desserts. Made in France, Ivoire showcases Valrhona's expertise in sustainable gastronomy.

Jivara milk chocolate 40%

Jivara 40% is the flagship of Valrhona milk chocolate, offering an unprecedented cocoa intensity. Made with cocoa beans from Ecuador and Ghana, Jivara boasts milky and malty notes with a smooth, cocoa-like sweetness. Perfect for mousses, ganaches, and entremets, it pairs deliciously with dried fruit, salted caramel, or exotic fruits. Jivara is a must-have for both amateur and professional pastry chefs.

Caribbean dark chocolate 66%

Caraïbe 66% is a dark baking chocolate, prized for its balanced profile with hints of roasted nuts. Made from a blend of cocoas from the Dominican Republic, Ecuador, Jamaica, and Togo, Caraïbe offers woody and spicy notes. Use it for ganaches, mousses, and coatings, pairing it with nuts, caramel, or lemon zest for bold and flavorful creations.

FAQs

Ingredients & Allergens

Ivory:
Ingredients: sugar, cocoa butter, whole milk powder, emulsifier: sunflower lecithin, natural vanilla extract.
May contain: nuts, soy.

Caribbean:
Ingredients: cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract. Milk (Made in a facility that uses milk).
May contain: nuts, soy.

Jivara:
Ingredients: cocoa butter, whole milk powder, sugar, cocoa beans, brown sugar, natural vanilla extract, emulsifier: sunflower lecithin, barley malt extract.
May contain: nuts, soy.

Minimum commercial lifespan (CVL): 7 months

Aroma profile

Ivory 35%:

Key note: balanced
Minor note: cooked milk

Caribbean 66%:

Key note: sweet spices
Minor note: toasted
A unique note: bitterness

Jivara 40%:

Key note: milky
Minor note: malty
Unique note: vanilla

How to use

In which recipes should I use Ivory 35%?
Optimal application: ice creams and sorbets.
Other applications: coating, molding, bars, mousses, creams, and ganaches.

In which recipes should I use Caribbean 66%?
Optimal application: coating.
Other applications: ice creams and sorbets, molding, bars, mousses, creams, and ganaches.

In which recipes should I use Jivara 40%?
Optimal application: creams and ganaches.
Other applications: coating, molding, bars, mousses, ice creams, and sorbets.

What should I pair with Ivory 35% white chocolate?
Ivory 35% pairs perfectly with: tart fruits and red berries.

What should I pair with Caribbean 66% dark chocolate?
Caribbean 66% pairs perfectly with: dried fruits, lemon zest, mint, spices, lemongrass, and caramel.

What should I pair with Jivara 40% milk chocolate?
Jivara 40% pairs perfectly with: dried fruits, berries, exotic fruits, salted caramel, tonka bean, basil, and violet.

Tempering curve for Ivoire 35%
- Melting temperature: 45-55°C
- Crystallization temperature: 26-28°C
- Working temperature: 28-30°C.

Tempering curve for Jivara 40%
- Melting temperature: 40-50°C
- Crystallization temperature: 27-28°C
- Working temperature: 29-30°C.

Store between 16-18°C.