Sioka Milk Chocolate 56%

Les Cuvées Sourceur are exclusive Valrhona couverture chocolates, available in limited editions to Cercle V customers. Each cuvée comes from a unique terroir, the result of the work of Valrhona’s sourcing specialists, who meet producers and identify rare cocoas. Sioka 56% expresses the terroir of Guémon in Côte d’Ivoire.

The beans come from the Montagnes District in Côte d’Ivoire, more specifically from Guémon. The cocoa is collected through the CAPEDIG cooperative (Coopérative Agricole Persévérance de Dibobly-Guezon), a member of ECOOKIM. Valrhona has worked with them since 2014, with a formalized partnership since 2018.

This is its unique aromatic signature. The roasted notes of brown butter develop through long conching and the distinctive character of the Ivorian beans. On the palate, it evokes childhood memories of cakes. In some recipes, it can replace praline with a more subtle note.

Its cocoa intensity and subtle bitterness make it a signature milk chocolate. Ideal for: artisanal bars (fully reveals its aromas), crémeux and ganaches (velvety texture), professional enrobing, mousses, ice creams, and sorbets for depth of roasted notes.

Melting 45–50°C, crystallization 27–28°C, working 29–30°C. The curve is slightly higher than for classic milk chocolates (Jivara) due to its higher cocoa content (56% vs. 40%). You can also use Mycryo cocoa butter to simplify the process.