Pure Origin Ivory Coast milk chocolate 56%. Powerful cocoa, hazelnut butter, low in sugar.
Sioka 56% is a Pure Origin Ivory Coast milk chocolate from the Les Cuvées range. The beans come from Guémon, Mountain District, via the CAPEDIG cooperative (a member of ECOOKIM). Like the majestic waters of the Sassandra River, this milk chocolate surprises with the intensity of its cocoa notes, subtle bitterness, and distinctive hazelnut butter notes. Low in sugar, it reveals the full power of a milk chocolate with character.
Characteristics
Cocoa
56%
Pure Origin Ivory Coast
Type
Milk
Cuvée Sourceur
Origin
Guémon
Mountain District
Aromatic profile
Dominant profile
cocoa
Minor note
bitterness
Signature
hazelnut butter
Tasting notes
intense cocoasubtle bitternesshazelnut butterroastedlow in sugarchildhood memories of cakes
Cocoa origin
Country
Ivory Coast
Region / Terroir
Guémon (Mountain District)
Cocoa variety
Forastero
Cooperative
CAPEDIG (ECOOKIM)
Partnership
Since 2014, signed in 2018
Range
Les Cuvées Sourceur
What is it for?
Rating based on the applications recommended by École Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
The official Valrhona curve for this product.
Melting
45 - 50 °CDouble boiler, stirring continuously
Cooling
27 - 28 °CCrystallization of good crystals
Working
29 - 30 °CIdeal molding temperature
Perfect pairings
Ingredients that bring out Sioka’s brown butter notes and cocoa intensity.
roasted hazelnuts
almonds
praline
coffee
salted caramel
dried fruit
fleur de sel
Perfect pairings for this chocolate
Valrhona products that perfectly complement this couverture in your creations.
Tempered Sioka 56% bar from Côte d'Ivoire, finished with fleur de sel and chopped roasted hazelnuts. Sioka’s signature brown butter notes are amplified by roasted nuts.
Complete technical data sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Les Cuvées Sourceur
Type
Pure Origin milk chocolate
Cocoa content
56% minimum
Origin
Côte d'Ivoire (Guémon, Montagnes District)
Cooperative
CAPEDIG (ECOOKIM member)
Format
3 kg
Storage
16 to 18 °C, away from light and moisture
Allergens
Milk. May contain: gluten, tree nuts, soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
What is the Les Cuvées Sourceur range?
Les Cuvées Sourceur are exclusive Valrhona couvertures, available in limited editions for Cercle V customers. Each cuvée comes from a unique terroir, the result of the work of Valrhona’s bean sourcers, who meet with producers and identify rare cocoas. Sioka 56% expresses the terroir of Guémon in Côte d'Ivoire.
Where exactly does Sioka cocoa come from?
The beans come from the Montagnes District in Côte d'Ivoire, more specifically from Guémon. The cocoa is collected through the CAPEDIG cooperative (Dibobly-Guezon Perseverance Agricultural Cooperative), a member of ECOOKIM. Valrhona has worked with them since 2014, with a formalized partnership since 2018.
What does Sioka’s “brown butter” profile bring?
That’s its unique aromatic signature. The roasted notes of brown butter develop through long conching and the distinctive character of Ivorian beans. On the palate, it evokes childhood memories of cakes. In some recipes, it can replace praline with Sioka for a more subtle note.
What types of recipes is Sioka suited to?
Its cocoa intensity and subtle bitterness in a milk chocolate make it a signature couverture. Ideal for: artisanal bars (fully brings out its aromas), crémeux and ganaches (velvety texture), professional enrobing, mousses, ice creams and sorbets for the depth of its roasted notes.
Which tempering curve for Sioka?
Melt at 45-50 °C, crystallize at 27-28 °C, work at 29-30 °C. The curve is slightly higher than for classic milk chocolate (Jivara) due to its higher cocoa content (56% vs. 40%). You can also use Mycryo cocoa butter to simplify the process.
