Caramelia 36% milk chocolate with natural salted caramel notes.
Caramelia 36% is a Valrhona milk chocolate with natural salted caramel notes. The sugar is caramelized in the mass to create this aromatic profile without any added flavoring. Smooth texture, with a soft caramel flavor balanced by a milky note. Highly versatile, particularly well suited to indulgent desserts and chocolate confections.
3kg format: who is it for?
The 3kg format is intended for professionals and high-production workshops: chocolate shops, boutique pastry shops, laboratories, and training facilities. The price per kilo is significantly more advantageous than for smaller formats, making it suitable for regular, high-volume use (molded chocolates, coatings, mousses, and ganaches produced in batches).
Technical specifications
36%
Cocoa
Minimum guaranteed content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Major profile
Caramel
Minor note
Milky
Signature
Salted caramel
Tasting notes
Soft caramelCooked milkSalted butterBiscuit
4How much chocolate do you need?
Required quantity525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.
5What will you use it for?
Evaluation based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
6Tempering curve
The official Valrhona curve for this chocolate.
1
Melting
45–50°C
Double boiler or microwave in increments
2
Cooling
27–28°C
Crystallization of the right crystals
3
Working
29–30°C
Ideal molding temperature
Tip: To simplify things, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34–35°C. Fast, reliable tempering favored by professionals.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
Dried fruits
praline
coffee
yellow fruits
citrus
fleur de sel
8Chocolate pairings
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Caramelia 36% Fleur de Sel Chocolates
Inspiration
Caramelia 36% shell in a polycarbonate mould, caramel whipped ganache, finished with fleur de sel. The chocolate's caramelized profile enhances the indulgence of the filling.
Complete technical data sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Blend
Type
Milk
Cocoa content
Minimum 36%
Fluidity
4 drops out of 5
Available sizes
250g, 3kg
Storage
18 months at 16–18°C, protected from moisture
Allergens
Milk (depending on the product). May contain tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Which size should I choose: 250g, 1kg, or 3kg?
250g for trying it out or an occasional dessert. 1kg for a regular home baker (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is considerably more advantageous in larger formats.
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity makes it suitable for coating, moulding, and all fine chocolate-making techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (moulding, coating, decoration): yes, tempering is essential for shine, snap, and preservation. For uses where it is mixed in (mousses, ganaches, biscuits): not required, simple melting is sufficient.
How many fèves are there in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. A practical size for measuring to the nearest gram without weighing once you are used to it.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months.
