Valrhona - Iconic Chocolate
Jivara Milk Chocolate 40% Beans
The iconic Valrhona milk chocolate, created in 1995. Creamy, cocoa-forward, vanilla and malt.
Jivara 40% is Valrhona’s iconic milk chocolate, developed in 1995 after numerous trials. It was the first milk chocolate to offer such intensity of flavor, with a true taste of cocoa. 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.
250g format — for whom?
The 250g format of Jivara is ideal for discovering this iconic milk chocolate or making an occasional dessert (1 to 3 batches): mousse, ganache, or a homemade chocolate bar. For more regular use, find this same chocolate in 1kg, 3kg, and 12kg formats, with a better price per kilo as the format increases.
Technical specifications
40%
Cocoa
Minimum guaranteed content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops
2Aromatic profile
Major profile
milky
Minor note
malty
Signature
creamy and cocoa-forward
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
4How much chocolate do you need?
Required quantity525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.
5What is it for?
Evaluation according to 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
Double boiler or microwave in intervals
2
Cooling
27–28°C
Crystallization of the right crystals
3
Working
29–30°C
Ideal molding temperature
Tip: For simplicity, 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 fruits
praline
red fruits
yellow fruits
tonka bean
salted butter caramel
hazelnut
mango
8Chocolate pairings
Valrhona products that perfectly complement this reference.
9Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this reference.
40% Milk Chocolate Jivara Hazelnut Praline Yule Log
InspirationMilk chocolate biscuit, 40% Jivara mousse, hazelnut praline insert, caramel glaze. A creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Milk |
| Cocoa content | Minimum 40% |
| Valrhona creation | 1995 |
| Status | Iconic Valrhona reference |
| Fluidity | 4 out of 5 drops |
| Available sizes | 250g, 1kg, 3kg, 12kg |
| Storage | 18 months at 16–18°C, away from humidity |
| 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 I 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; simple melting is sufficient.
How many feves are there in 100g?
Approximately 35 to 40 Valrhona feves 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.
Learn more
Explore the Valrhona collection, chocolates and pralines, and Silikomart 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.
