Other formats available
Caramelia 36% milk chocolate with natural notes of salted caramel.
Caramelia 36% is a Valrhona milk chocolate with natural notes of salted caramel. The sugar is caramelized in the mass to incorporate this aromatic profile without any added flavoring. Smooth texture, with a soft caramel flavor balanced by a touch of milkiness. Highly versatile, particularly suited to indulgent desserts and chocolate confections.
The 250g format is ideal for discovering this chocolate or making an occasional dessert at home: mousse, ganache, or a few molded chocolates. For more regular or professional use in larger quantities, this chocolate is also available in 3kg on its dedicated product page.
Tasting notes
Evaluation based on the applications recommended by Valrhona for this product.
The official Valrhona curve for this chocolate.
45 - 50 °C
27 - 28 °C
29 - 30 °C
Tip: To simplify the process, use Mycryo cocoa butter (1% of the chocolate’s weight), added at 34–35 °C. Fast, reliable tempering favored by professionals.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to highlight the unique profile of this product.
Caramelia 36% shell in a polycarbonate mold, whipped caramel ganache, finished with fleur de sel. The chocolate's caramelized profile enhances the filling's indulgence.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Milk |
| Cocoa content | Minimum 36% |
| Fluidity | 4 out of 5 drops |
| Available sizes | 250g, 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) |
250g for trying it or for 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 considerably more advantageous in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 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, decorating): 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.
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.
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = bloom). When resealed in its bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds on Patissland.
