Introductory offer: 4 iconic baking products

Name: Introductory offer: 4 iconic baking products
Brand: VALRHONA
Price: 80.93 USD
Availability: OutOfStock

VALRHONA

$80.93 USD

$89.92 USD

$80.93 USD

Out of stock

Discover our set of four Valrhona chocolate bags, perfect for baking enthusiasts. This selection includes Guanaja 70%, Caraïbe 66%, Jivara 40%, and Dulcey 35%, each offering unique flavor profiles and exceptional quality. Ideal for creating indulgent treats, these chocolates allow you to explore flavors ranging from intensely bitter to biscuity sweetness.

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Packaging : 35.3 oz

Introductory offer: 4 iconic baking products

35.3 oz

New Dark Baking Chocolate Guanaja 70 Percent Small Bag Product Details 250G

Size: 8.8 oz New Milk Baking Chocolate Jivara 40 Percent Small Bag Front Packaging main

Size: 8.8 oz New Dark Baking Chocolate Caraibe 66 Percent Small Bag Product Details Main

Size: 8.8 oz New Blond Baking Chocolate Dulcey 35 percent Small Bag Front Packaging

Size: 8.8 oz

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Description

Set of 4 iconic chocolates for baking

Immerse yourself in the world of pastry with our set of four Valrhona chocolate bags, each offering a unique taste experience and exceptional quality. This set is designed for pastry enthusiasts who seek premium ingredients for their creations.

Guanaja dark chocolate 70% - 250g

The iconic Guanaja 70% is a staple of Valrhona's baking chocolates. Launched in 1986, it revolutionized the world of chocolate with its intense bitterness and has become a benchmark for chefs worldwide. Guanaja is made from a complex blend of cocoas from Trinidad, the Dominican Republic, Jamaica, Ghana, Ivory Coast, and Madagascar, offering roasted and bitter notes perfect for original creations. Pair it with dried fruit, berries, or even ginger for bold desserts.

Caribbean dark chocolate 66% - 250g

Caraïbe 66% is a well-balanced dark chocolate, prized for its rich chocolate and roasted nut notes. Created in 1988, it has become a Valrhona School staple thanks to its smooth, slightly woody flavor. Use it to make ganaches, mousses, ice creams, or as a coating. Its precise tempering curve guarantees a smooth and glossy texture, ideal for refined pastry creations.

Jivara milk chocolate 40% - 250g

Jivara 40% redefined milk chocolate standards in 1995, offering a unique intensity of flavor with a true cocoa taste. This baking milk chocolate develops creamy notes of vanilla and malt, perfect for pairing with nuts or exotic fruits. Jivara is ideal for a variety of creations, from entremets and ganaches to chocolate mousses.

Dulcey chocolate 35% - 250g

Dulcey 35% is a gourmet innovation from Valrhona, introduced in 2012 as the fourth color of chocolate. Born from an oversight, this blond chocolate offers a biscuity sweetness with shortbread notes and a hint of salt. Its creamy texture is perfect for indulgent desserts, from entremets to ganaches. Pair Dulcey with ingredients like banana, apricot, or coffee for comforting pastry creations.

FAQs

Ingredients & Allergens

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

Caraïbe:
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.

Dulcey:
Ingredients: cocoa butter, sugar, whole milk powder, skimmed milk powder, whey (milk), butter (milk), emulsifier: sunflower lecithin, natural vanilla extract.
May contain: nuts, soy.

Minimum commercial lifespan (CVL): 7 months

Aroma profile

Guanaja:

Minor note: balanced
Key note: grilled
a singular, bitter note

Caribbean:

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

Jivara:

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

Dulcey:

Key note: biscuity
Minor note: a touch of salt

How to use

In which recipes should I use Guanaja 70%?
Optimal application: ice creams and sorbets.
Other applications: coating, molding, bars, mousses, creams, and ganaches.

What goes well with Guanaja 70% dark chocolate?
Guanaja 70% pairs perfectly with: dried fruits, berries, ginger, tonka bean, and salted caramel.

Tempering curve for Guanaja 70%
- Melting temperature: 45-55°C
- Crystallization temperature: 28-29°C
- Working temperature: 31-32°C.

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

What goes well with Caraibe 66% dark chocolate?
Caraibe 66% pairs perfectly with: dried fruits, lemon zest, mint, spices, lemongrass, and caramel.

Tempering curve for Caraibe 66%
- Melting temperature: 45-55°C
- Crystallization temperature: 28-29°C
- Working temperature: 31-32°C.

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

What pairs well with Jivara 40% milk chocolate?
Jivara 40% pairs perfectly with: dried fruits, red berries, exotic fruits, salted caramel, Toka bean, basil, and violet.

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

In which recipes should Dulcey 35% be used?
Optimal applications: creamy fillings and ganaches.
Other applications: coating, molding, bars, mousses, ice cream, and sorbets.

What to pair with Dulcey 35% blond chocolate?
Dulcey 35% pairs perfectly with: apricot, banana, mango, coffee, hazelnut, and caramel.

Tempering curve for Dulcey 35%
- Melting temperature: 40-45°C
- Crystallization temperature: 26-27°C
- Working temperature: 28-29°C