Xocoline Milk Chocolate 41% - Sugar-Free - 3kg
Xocoline Milk 41% no added sugar, sweetened with maltitol.
Xocoline Milk 41% is a Valrhona milk chocolate with no added sugar, sweetened with maltitol. A milky cocoa profile that maintains the traditional balance of milk without the classic sugar. Ideal for pastries adapted to low-sugar diets.
Technical characteristics
1Aromatic profile
Tasting notes
3How much chocolate do you need?
4For what use?
Patissland rating based on Valrhona's recommended applications for this product.
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect release.
45 - 50 °C
27 - 28 °C
29 - 30 °C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C after melting. A quick and reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
7Partners of this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Milk Xocoline 4141% mousse without sugar
InspirationClassic mousse with Milk Xocoline 4141%. Naturally sweetened with maltitol, without high glycemic index. Ideal for a light end-of-meal dessert.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Xocoline |
| Type | Milk |
| Cocoa content | Minimum 41% |
| Special feature | No added sugar, sweetened with maltitol |
| Fluidity | 4 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk, soy (depending on reference). Possible presence of nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques. Valrhona has exclusively produced couvertures since 1922.
What is the difference between beans and pistoles?
No quality difference: beans are drop-shaped, pistoles are flat discs. Both melt identically. Valrhona historically produces beans but also offers some references in pistoles depending on the market.
How many beans in 100g?
About 35 to 40 Valrhona beans for 100g (varies by reference). Convenient size to dose by the gram without weighing once you are used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is enough.
How to store Valrhona chocolate?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life 18 months. No problem if the chocolate whitens slightly: it remains usable in baked pastry.
To go further
Explore the Valrhona collection, chocolates and pralines, Silikomart molds on Patissland.
- 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
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free


