Caramelia 36% Chocolate Beans
Caramelia 36% milk chocolate with natural notes of salted caramel.
Caramelia 36% is a Valrhona milk chocolate with natural notes of salted caramel. The sugar is caramelized in the mass to integrate this aromatic profile without any added flavoring. Creamy texture, sweet caramel taste balanced by a milky hint. Very versatile, particularly suited for indulgent desserts and chocolate candies.
1Choose the right size
Compare sizes: price per kilo, savings made, and recommended use. The largest size always offers the best price per kg.
Technical characteristics
2Aromatic profile
Tasting notes
4How much chocolate do you need?
5For what use?
Evaluation according to the applications recommended by Valrhona for this reference.
6Tempering curve
The official Valrhona curve for this chocolate.
45 - 50 °C
27 - 28 °C
29 - 30 °C
Tip: To simplify, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C. Quick and reliable tempering favored by professionals.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
8Partners of this chocolate
Valrhona products that perfectly complement this reference.
9Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Caramelia 36% fleur de sel bonbons
InspirationCaramelia 36% shell in polycarbonate mold, whipped caramel ganache, fleur de sel finish. The caramelized profile of the chocolate enhances the indulgence of the filling.
Complete technical 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 humidity |
| Allergens | Milk (depending on reference). Possible presence of nuts, soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Which size to choose: 250g, 1kg, or 3kg?
250g to try or for occasional desserts. 1kg for a regular amateur pastry chef (5-15 desserts). 3kg or more for workshops and professional use: the price per kg is much more advantageous in large formats.
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.
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 many beans in 100g?
About 35 to 40 Valrhona beans per 100g. Convenient size for measuring by the gram without weighing once you are used to it.
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.
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


