Fèves Chocolat Caraïbe 66% Valrhona - Format 1kg
Fèves Chocolat Caraïbe 66% Valrhona - Format 1kg

Caribbean Chocolate Fèves 66% - 1kg

€34,99 €30,89
€30,89/kg
Taxes included. Shipping fees calculated at checkout.
Made in France

Other formats available

Fèves Chocolat Caraïbe 66% - 250g Caribbean Chocolate Feves 66% - 250g €10,24 Fèves Chocolat Caraïbe 66% Valrhona - Format 3kg Caribbean Chocolate Couverture Buttons 66% – 3kg €91,00
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Valrhona – Iconic Chocolate

Caraïbe 66% Chocolate Beans

The signature chocolate of École Valrhona, created in 1988. Balanced and roasted.

Caraïbe 66% is made from a complex blend of aromatic profiles of cocoa beans from the Dominican Republic, Ecuador, Jamaica, and Togo. These profiles have been blended since 1988 to achieve the consistent and distinctive taste of Caraïbe: balanced and roasted. This blend is a true feat of craftsmanship and has become the signature chocolate of École Valrhona.

1 kg size: who is it for?

regular home baker, 5–15 desserts

Technical specifications

66%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 out of 5 drops

2Aromatic profile

Major profile
balanced
Minor note
roasted
Signature
roasted nuts
Amertume 4/5 Acidité 2/5 Fruité 3/5 Torréfié 4/5 Longueur 4/5

Official Valrhona sensory profile, rated across 5 dimensions.

Tasting notes

roasted nutswoodybalanced chocolate notes

4How much chocolate do you need?

Quantity required525 g
Recommended size1 x 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses. Buy the largest size possible: the price per kg is always more advantageous.

5What will you use it for?

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

Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets

6Tempering curve

The official Valrhona curve for this chocolate.

1
Melting

50–55°C

Bain-marie or microwave in intervals
2
Cooling

28–29°C

Crystallization of the right crystals
3
Working

31–32°C

Ideal molding temperature

Tip: To simplify the process, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35°C. A quick and reliable tempering method favored by professionals.

7Flavor pairings

Ingredients officially recommended by Valrhona to enhance this chocolate.

almond
lemon zest
pecan
cinnamon
coffee
lemongrass
vanilla
caramel

8The perfect pairings for this chocolate

Valrhona products that perfectly complement this product.

Valrhona cocoa butter
Pair with
Valrhona cocoa butter
209.99 €
→
50% Almond Hazelnut Praline
Pair with
50% Almond Hazelnut Praline
15.99 €
→
52% Dark Chocolate Chips 250g
Pair with
52% Dark Chocolate Chips 250g
12.99 €
→

9Signature recipe for this chocolate

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

Caraïbe 66% ganache tart

Inspiration

Crispy Breton shortbread, Caraïbe 66% ganache with vanilla cream, decorated with crushed whole fèves. A classic that fully reveals the signature profile of this iconic chocolate.

Complete technical specifications

Brand Valrhona (France, Tain-l'Hermitage)
Range Blend
Type Dark
Cocoa content At least 66%
Valrhona creation 1988
Status Iconic Valrhona product
Fluidity 3 out of 5 drops
Available sizes 250g, 1kg, 3kg
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 allows 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; simply melting it is sufficient.

How many fèves are there in 100g?

Approximately 35 to 40 Valrhona fèves per 100g. A practical 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 = bloom). When stored in a resealed bag, it keeps for 18 months.

Go further

Explore the Valrhona collection, chocolates and pralines, and chocolate 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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