Valrhona Grand Cru · Single-Origin Dominican Republic
Bahibé 46% chocolate fèves - 3 kg
Single-origin Dominican Republic milk chocolate with a cocoa-forward taste.
Bahibé 46% is Valrhona's first single-origin Grand Cru milk chocolate, with an exceptionally high cocoa content. Unlike classic milk chocolates, its profile remains defined by pure cocoa, balanced by notes of roasted cereals and ripe fruit. A chocolate for enthusiasts looking for a milk chocolate with character.
Technical specifications
- Cocoa
- 46%
- Guaranteed minimum content
- Type
- Milk
- Couverture chocolate
- Fluidity
- ●●●●○
- 4 out of 5 drops
Aromatic profile
Primary profile
cocoa-forward
Minor note
cereals
Signature
ripe fruit
Tasting notes
Cocoa origin
Country
Dominican Republic
Region / Terroir
Dominican Republic
Cocoa variety
Trinitario
Status
Valrhona Grand Cru
Quantity guide
Indicative example based on the settings below. Adjust the quantity to suit your recipe.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 batches |
| Required quantity | 525 g |
| Recommended format | 1 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow for 10% extra to account for natural tempering losses (residue in the mixing bowl and on the spatula). The 1 kg or 3 kg format always offers a better price per kg.
What is it used for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona's official tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a clean snap, and perfect release from the mold.
Melting
45 - 50 °CDouble boiler or microwave in incrementsCooling
27 - 28 °CCrystallization of the right crystalsWorking
29 - 30 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Bahibé 4646% caramel tart
InspirationSweet pastry crust, soft salted butter caramel, Bahibé 4646% ganache. The chocolate's naturally caramelized profile enhances the indulgence of the caramel.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Milk |
| Cocoa content | 46% minimum |
| Origin | Dominican Republic |
| Region | Dominican Republic |
| Cocoa variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 4 out of 5 drops |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain traces of tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced couverture chocolate exclusively since 1922.
What is the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt the same way. Valrhona has traditionally made fèves, but also offers some products as pistoles depending on the market.
How many fèves are there in 100 g?
About 35 to 40 Valrhona fèves per 100 g (varies by product). Convenient for measuring to the nearest gram without weighing once you get used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, cookies): not required; simply melting it is sufficient.
How should Valrhona chocolate be stored?
Ideally stored 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. No problem if the chocolate develops a slight bloom: it can still be used in baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, Silikomart molds on Patissland.
Explore further
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.
