Other formats available
Caramelia 36% milk chocolate with natural salted caramel notes.
Caramelia 36% is a Valrhona milk chocolate with natural salted caramel notes. The sugar is caramelized into the chocolate to create this flavor profile without adding any flavorings. Smooth texture, with a gentle caramel taste balanced by a hint of milk. Highly versatile, especially suited to indulgent desserts and chocolate candies.
The 250 g size is ideal for trying this chocolate or making a one-off dessert at home: mousse, ganache, or a few molded chocolates. For more regular use or larger professional quantities, this chocolate is also available in 3 kg on its dedicated product page.
Tasting notes
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
| What is it for? | Chocolate mousse (175 g / serves 4) |
|---|---|
| How many servings? | 3 batches |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always better.
Rating based on Valrhona's recommended applications for this product.
Valrhona's official curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this one.
A creative idea by Patissland to showcase the unique profile of this product.
Caramelia 36% shell in a polycarbonate mold, caramel whipped ganache, finished with fleur de sel. The chocolate's caramelized profile enhances the indulgent filling.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Milk |
| Cocoa content | 36% minimum |
| Fluidity | 4 out of 5 drops |
| Available sizes | 250 g, 3 kg |
| Storage | 18 months at 16-18 °C, away from moisture |
| Allergens | Milk (depending on product). May contain nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g to try it or make a one-off dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is much more advantageous in larger sizes.
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 applications where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is enough.
About 35 to 40 Valrhona fèves per 100 g. A convenient size for measuring to the nearest gram without weighing once you get used to it.
Ideally stored at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes blooming). Once resealed, the bag keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds at Patissland.
