Milk Baking Chocolate Jivara 40% - 8.8oz

Milk baking chocolate Jivara 40% - 250g 8.8oz

How can we talk about Valrhona baking chocolates without mentioning the essential Jivara 40%? Launched in 1995 by Valrhona, this milk chocolate has changed the codes of classic milk chocolate. Indeed, Jivara is the first milk chocolate marketed to offer such a strong taste, with a real cocoa taste. It quickly established itself as a great classic of the Maison and became the reference for milks among professionals.

Presentation of Jivara 40% milk chocolate

A pioneer in the search for taste and exceptional baking chocolates, Valrhona is behind major innovations such as in 1986 with its famous Guanaja 70%, at the time the most bitter chocolate in the world. As in its work to promote dark chocolates, Valrhona has been able to shake up the lines of milk chocolate with Jivara, the first milk chocolate with such a percentage of cocoa on the market. Jivara is the result of a complex blend of aromatic profiles of cocoas typical of Ecuador and Ghana. These profiles are assembled using Valrhona's own expertise to achieve the consistent and unique taste of Jivara: creamy and cocoa-like. This milk chocolate for baking develops cocoa notes with creamy nuances for a finish with notes of vanilla and malt.

Associations and uses of Jivara 40% baking chocolate

This baking chocolate pairs particularly well with nuts such as hazelnuts, but also with exotic fruits such as mango or passion fruit. For the more daring, this baking chocolate can also be combined with herbs such as tarragon or basil as well as with Tonka bean for an explosion of flavors.

Easy to use, these feves, with their unique and easily recognizable shape, are specially adapted for pastry making. For a perfectly smooth and shiny chocolate, we advise you to temper it with a probe thermometer following this temperature curve: raise to 113-118°F (45-48°C), then lower to 78-80°F (26-27°C) and finally quickly raise to 84-86°F (29-30°C). Like all Valrhona baking chocolates, Jivara 40% chocolate is recommended for most of your creations: ganaches, coatings, moldings or bars.

Jivara 40%: a milk chocolate for baking made in France

The chocolate factory, located on the banks of the Rhône in Tain l'Hermitage, was founded in 1922. Since its creation, the company has put all its expertise, its high standards and its passion at the service of professionals and chocolate lovers so that each tasting becomes an exceptional moment. Valrhona chocolates are chosen by the best chefs and artisans around the world for the breadth of its aromatic palette, regularly enriched with innovations. Today, this company aims to promote the gastronomic development of men and women by offering unique and recognizable chocolates, a source of pleasure and taste wonder. The brand is committed to choosing the finest cocoas and maintaining long-term relationships with producers. Valrhona is part of a sustainable approach with a commitment to the environment. The Maison is a founding member of the Cacao Forest program created in 2015, a program dedicated to the creation of new agroforestry practices.

15.0