Mini Caribbean Chocolate Bar 66% - 20g

Store at room temperature between 16 and 18°C, away from light and humidity. Avoid the refrigerator, which causes condensation and chocolate bloom. In its original packaging, a Valrhona chocolate bar keeps easily for 12 months.

Chocolate bloom is caused by thermal shock: a transition from cold to warm (taking it out of the refrigerator) brings cocoa butter to the surface. It is harmless to health, and the bar remains safe to eat, but its appearance and mouthfeel suffer. To prevent it, store it at a stable temperature of 16–18°C.

Take the chocolate bar out of storage 30 minutes beforehand to bring it to 18–20°C. A temperature that is too low dulls the aromas, while a temperature that is too high melts the chocolate before it releases its profile. The tongue is the most sensitive organ for perceiving the full profile: let it melt without biting.

Valrhona dark chocolates do not contain gluten or lactose in their recipe. However, they are made in facilities that handle milk and other allergens, so traces may be present. For severe intolerances, always check the label.