Valrhona Sourceur Cuvée - Pure Origin Côte d'Ivoire
Sioka 56% Milk Chocolate
Pure Origin Côte d'Ivoire Milk 56%. Powerful cocoa, browned butter, lightly sweetened.
Sioka 56% is a Pure Origin Côte d'Ivoire milk chocolate from the Les Cuvées range. The beans come from Guémon, Mountain District, through the CAPEDIG cooperative (member of ECOOKIM). Like the majestic waters of the Sassandra river, this milk surprises with the intensity of its cocoa notes, its subtle bitterness, and its unique browned butter notes. Lightly sweetened, it reveals the full power of a milk with character.
Characteristics
56%
Cocoa
Pure origin Côte d'Ivoire
Milk
Type
Sourceur Cuvée
Guémon
Origin
Mountain District
2Aromatic profile
Major profile
cocoa flavor
Minor note
bitterness
Signature
browned butter
Tasting notes
3Cocoa origin
Country
Côte d'Ivoire
Region / Terroir
Guémon (Mountain District)
Cocoa variety
Forastero
Cooperative
CAPEDIG (ECOOKIM)
Partnership
Since 2014, signed 2018
Range
Les Cuvées Sourceur
4For what use?
Evaluation according to the applications recommended by the Valrhona School for this product.
Ganaches★★★★★
Mousses★★★★★
Molded bonbons★★★★★
Bars★★★★★
Coatings★★★★★
Ice creams & sorbets★★★★★
5Tempering curve
The official Valrhona curve for this product.
1
Melting
45 - 50 °C
Bain-marie while stirring continuously
2
Cooling
27 - 28 °C
Crystallization of good crystals
3
Work
29 - 30 °C
Ideal molding temperature
Tip: to simplify, use Mycryo cocoa butter (1% of the chocolate weight) added at 32-33 °C. Fast and reliable tempering favored by professionals.
5Perfect pairings
Ingredients that reveal the browned butter notes and the cocoa intensity of Sioka.
roasted hazelnuts
almonds
praline
coffee
salted butter caramel
dried fruits
fleur de sel
6Partners of this chocolate
Valrhona products that perfectly complement this product in your creations.
7Signature recipe
A creative idea to highlight this product.
Artisanal Sioka bar
InspirationTempered Sioka 56% pure origin Côte d'Ivoire bar, finished with fleur de sel and crushed roasted hazelnuts. The signature browned butter of Sioka is enhanced with roasted dried fruits.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Les Cuvées Sourceur |
| Type | Pure Origin milk chocolate |
| Cocoa content | Minimum 56% |
| Origin | Côte d'Ivoire (Guémon, Montagnes District) |
| Cooperative | CAPEDIG (ECOOKIM member) |
| Format | 3kg |
| Storage | 16 to 18°C, protected from light and humidity |
| Allergens | Milk. Possible presence of: gluten, nuts, soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is the Les Cuvées Sourceur range?
Les Cuvées Sourceur are exclusive Valrhona couvertures, available in limited edition for Cercle V customers. Each batch comes from a unique terroir, the result of Valrhona sourcers meeting producers and identifying rare cocoas. Sioka 56% expresses the terroir of Guémon in Côte d'Ivoire.
Where exactly does Sioka cocoa come from?
The beans come from the Montagnes District in Côte d'Ivoire, specifically 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 formal partnership established in 2018.
What does the "brown butter" profile of Sioka bring?
It’s its unique aromatic signature. The roasted hazelnut butter notes develop thanks to long conching and the distinctiveness of Ivorian beans. On the palate, it evokes childhood memories around cakes. It can replace praline in some recipes for a subtler note.
Sioka for what types of recipes?
Its cocoa strength and subtle bitterness make it a signature milk chocolate. Ideal for: artisanal bars (fully reveals its aromas), creamy fillings and ganaches (velvety texture), professional coating, mousses, ice creams, and sorbets for the depth of roasted notes.
What tempering curve for Sioka?
Melting 45-50°C, crystallization 27-28°C, working 29-30°C. Slightly higher curve than classic milks (Jivara) due to its higher cocoa content (56% vs 40%). You can also use Mycryo cocoa butter to simplify.
To go further
Explore the Valrhona collection, chocolates and pralines, candy molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
