Valrhona's iconic milk chocolate, created in 1995. Creamy, cocoa-forward, with notes of 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 aromatic profiles of cacaos typical of Ecuador and Ghana, it offers a creamy character enhanced by notes of vanilla and malt.
1 kg format: who is it for?
The 1 kg format of Jivara is suitable for regular home bakers who prepare several desserts per month (5 to 15 recipes): mousses, ganaches, yule logs, and homemade bars. It offers a better price per kilo than the 250 g discovery bag, without tying up too much stock.
Technical specifications
40%
Cocoa
Minimum guaranteed content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Major profile
milky
Minor note
malty
Signature
creamy and cocoa-forward
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
vanillamaltcooked milkcreamypronounced cocoa
4How much chocolate do you need?
Quantity required525 g
Recommended size1 x 1 kg bag
Tempering allowance (10%)578 g
Tip: 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 is it for?
Evaluation 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
45–50°C
Bain-marie or microwave in stages
2
Cooling
27–28°C
Formation of the right crystals
3
Working
29–30°C
Ideal molding temperature
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.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
dried fruit
praline
red fruits
yellow fruits
tonka bean
salted butter caramel
hazelnut
mango
8This chocolate's companions
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
40% Milk Jivara Hazelnut Praline Yule Log
Inspiration
Chocolate biscuit, 40% Milk Jivara mousse, hazelnut praline insert, salted butter caramel glaze. A creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
Complete technical sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Blend
Type
Milk
Cocoa content
Minimum 40%
Created by Valrhona
1995
Status
Iconic Valrhona reference
Fluidity
4 drops out of 5
Available formats
250g, 1kg, 3kg, 12kg
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 format should you choose: 250g, 1kg, or 3kg?
250g for trying it out or 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; simple melting is sufficient.
How many fèves are in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring by the gram without weighing once you are used to it.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months.
