Caraïbe 66% Dark Chocolate Valrhona – Couverture Chocolate in Beans
Created in 1988, the Caraïbe 66% is an exceptional dark chocolate, famous for its perfect balance and great aromatic smoothness. Unlike very bitter chocolates, Caraïbe is defined by its roundness and persistent notes of roasted dried fruits, making it one of Valrhona's most appreciated chocolates, loved by both children and discerning gourmets.
A Round and Woody Flavor Profile
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Exceptional Origins: This chocolate is the result of a complex blend of cocoa beans from the Dominican Republic, Ecuador, Jamaica, and Togo.
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Tasting Notes: A distinctly chocolatey attack, followed by soft flavors evoking roasted almonds and hazelnuts, finishing with a slight woody hint.
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Total Versatility: Its 66% cocoa content and fluidity (3 drops) make it the ultimate "all-terrain" chocolate: ideal for mousses, creamy desserts, pastry ganaches, and molding.
Tempering Curve (Technical Precision)
For successful crystallization and optimal shine, follow the temperatures recommended by Valrhona:
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Melting: 50 - 55°C
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Crystallization (Cooling): 28 - 29°C
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Working: 31 - 32°C
Packaging and Patissland Logistics
We offer Caraïbe in several formats to suit your creations:
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250g and 1kg: Repackaged by us in food-grade airtight bags to preserve the intensity of the aromas.
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3kg: Original Valrhona bag.
Important Note (Summer Transport): In case of high heat, the chocolate may slightly melt during transport. This phenomenon is purely aesthetic and does not affect the taste or technical quality of the chocolate after tempering.
Composition and Allergens
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Ingredients: Cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract. Cocoa: minimum 66%.
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Allergens: Possible presence of milk and tree nuts.
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Storage: Store in a dry place between 16°C and 18°C to avoid any cocoa butter bloom.
