Fèves Jivara Chocolat au Lait 40% - 12kg
Fèves Jivara Chocolat au Lait 40% Valrhona
Fèves Jivara Chocolat au Lait 40% Valrhona
Fèves Jivara Chocolat au Lait 40% - 12kg
Fèves Jivara Chocolat au Lait 40% Valrhona
Fèves Jivara Chocolat au Lait 40% Valrhona

Jivara Milk Chocolate Feves 40% - 12kg

€339,99
/
Taxes included. Shipping fees calculated at checkout.
Livraison offerte
New
Made in France

Other formats available

Fèves Jivara Chocolat au Lait 40% Jivara Milk Chocolate Beans 40% €12,99 Fèves Jivara Chocolat au Lait 40% Valrhona - sachet 1kg Jivara Milk Chocolate Feves 40% - 1kg €34,99 Fèves Jivara Chocolat au Lait 40% Valrhona - sachet 3kg Jivara Milk Chocolate Feves 40% - 3kg €109,99
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Valrhona – Iconic Chocolate

Jivara Milk Chocolate Beans 40%

Valrhona's iconic milk chocolate, created in 1995. Creamy, cocoa-forward, vanilla and malt.

Jivara 40% is Valrhona's iconic milk chocolate, developed in 1995 after numerous trials. It was the first milk chocolate to offer such intensity of flavor, with a genuine cocoa taste. Made from a blend of cocoa flavor profiles typical of Ecuador and Ghana, it offers a creamy character enhanced by notes of vanilla and malt.

12kg format: who is it for?

The 12kg format of Jivara is designed for professional hospitality or artisan use at sustained volume: it offers the best price per kilo in the entire range and is suitable for chocolate and pastry workshops that use this milk chocolate continuously.

Technical specifications

40%
Cocoa
Minimum guaranteed content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops

2Aromatic profile

Major profile
milky
Minor note
malty
Signature
creamy and cocoa-forward
Amertume 2/5 Acidité 1/5 Fruité 1/5 Torréfié 2/5 Longueur 3/5

Official Valrhona sensory profile, rated across 5 axes.

Tasting notes

vanillamaltcooked milkcreamypronounced cocoa

4How much chocolate do you need?

Quantity required525 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 is it for?

Evaluation based on the applications recommended by Valrhona for this product.

Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets

6Tempering curve

Valrhona's official curve for this chocolate.

1
Melting

45–50°C

Double boiler or microwave in stages
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
red berries
yellow fruits
tonka bean
salted butter caramel
hazelnut
mango

8Chocolate pairings

Valrhona products that perfectly complement this product.

50% Almond Hazelnut Praline
Pairs well with
50% Almond Hazelnut Praline
15.99 €
→
Hazelnut Spread
Pairs well with
Hazelnut Spread
12.99 €
→
250g Milk Chocolate Chips
Pairs well with
250g Milk Chocolate Chips
12.99 €
→

9Signature recipe for this chocolate

A creative idea by Patissland to showcase the unique profile of this product.

40% Milk Jivara hazelnut praline log cake

Inspiration

Chocolate biscuit, 40% Milk Jivara mousse, hazelnut praline insert, salted caramel glaze. A creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.

Complete technical data sheet

Brand Valrhona (France, Tain-l'Hermitage)
Range Blend
Type Milk
Cocoa content Minimum 40%
Created by Valrhona 1995
Status Iconic Valrhona product
Fluidity 4 out of 5 drops
Available sizes 250g, 1kg, 3kg, 12kg
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 you choose: 250g, 1kg, or 3kg?

250g to try it or for an occasional dessert. 1kg for a regular home pastry chef (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger formats.

What is couverture chocolate?

Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity enables coating, molding, and all fine chocolate-making techniques.

Is tempering mandatory?

For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. 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 convenient format 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 = blooming). When sealed in a closed bag, it keeps for 18 months.

Find out more

Explore the Valrhona collection, chocolates and pralines, and Silikomart 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.

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