Other formats available
The benchmark chocolate of École Valrhona, created in 1988. Balanced and roasted.
Caraïbe 66% is made from a complex blend of aromatic profiles of cacaos typical of the Dominican Republic, Ecuador, Jamaica, and Togo. These profiles have been blended since 1988 to achieve the consistent, distinctive taste of Caraïbe: balanced and roasted. This blend is a true feat of expertise and has become the benchmark chocolate of École Valrhona.
Experienced pastry chefs/workshops, best price per kg
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
Rating based on 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 things, 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 showcase the unique profile of this product.
Crispy Breton shortbread, Caraïbe 66% ganache with vanilla cream, decorated with crushed whole cacao beans. A classic that fully reveals the signature profile of this iconic chocolate.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Dark |
| Cocoa content | 66% minimum |
| Valrhona creation | 1988 |
| Status | Iconic Valrhona product |
| Fluidity | 3 drops out of 5 |
| Available formats | 250g, 1kg, 3kg |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk (depending on product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
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 significantly better in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, it is essential for shine, snap, and preservation. For uses where it is mixed in (mousses, ganaches, biscuits): it is not required; simply melting it is sufficient.
Approximately 35 to 40 Valrhona beans per 100g. A practical way to measure by the gram without weighing once you are used to it.
Ideally at 16-18 °C, in a dry place protected from light and odors. Avoid the refrigerator (condensation causes blooming). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
