Other formats available
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 extensive testing. It was the first milk chocolate to offer such intensity of flavor, with a true 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.
The 250 g size of Jivara is ideal for discovering this iconic milk chocolate or making an occasional dessert (1 to 3 preparations): mousse, ganache, or homemade chocolate bar. For more regular use, find this same chocolate in 1 kg, 3 kg, and 12 kg sizes, with a better price per kilo as the size increases.
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
Evaluation based on the applications recommended by Valrhona for this product.
Valrhona's official curve for this chocolate.
45–50 °C
27–28 °C
29–30 °C
Tip: To simplify things, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35 °C. A fast, reliable tempering method favored by professionals.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland showcasing the unique profile of this product.
Chocolate biscuit, 40% Milk Jivara mousse, hazelnut praline insert, caramel glaze. Its creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
| 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, away from moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250g to try it or make 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 more advantageous in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
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; simply melting it is sufficient.
Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring to the nearest gram without weighing once you're used to it.
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds on Patissland.
