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The signature chocolate of the École Valrhona, created in 1988. Balanced and roasted.
Caraïbe 66% is made from a complex blend of aromatic profiles of cocoa beans typical of the Dominican Republic, Ecuador, Jamaica, and Togo. These profiles have been blended since 1988 to achieve Caraïbe's consistent and distinctive taste: balanced and roasted. This blend is a true feat of expertise and has become the signature chocolate of the École Valrhona.
discovery, 1 to 3 desserts
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
Evaluation according to the applications recommended by Valrhona for this product.
The official Valrhona curve for this chocolate.
50–55°C
28–29°C
31–32°C
Tip: To simplify the process, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34–35°C. Fast, reliable tempering favored by professionals.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to highlight the unique profile of this product.
Crispy Breton shortcrust pastry, Caraïbe 66% ganache with vanilla cream, decorated with crushed whole feves. A classic that fully reveals the signature profile of this iconic chocolate.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Dark |
| Cocoa content | Minimum 66% |
| Valrhona creation | 1988 |
| Status | Iconic Valrhona product |
| Fluidity | 3 drops out of 5 |
| Available sizes | 250g, 1kg, 3kg |
| Storage | 18 months at 16–18°C, away from moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250g to discover it or for an occasional dessert. 1kg for a regular home pastry chef (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger sizes.
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required, simple melting is sufficient.
Approximately 35 to 40 Valrhona feves per 100g. A practical size for measuring to the nearest gram without weighing once you are used to it.
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
