Fèves Chocolat Caraïbe 66% Valrhona - Format 3kg
Fèves Chocolat Caraïbe 66% Valrhona - Format 3kg

Caribbean Chocolate Couverture Buttons 66% – 3kg

€109,99
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Made in France

Other formats available

Fèves Chocolat Caraïbe 66% - 250g Caribbean Chocolate Feves 66% - 250g €12,99 Fèves Chocolat Caraïbe 66% Valrhona - Format 1kg Caribbean Chocolate Fèves 66% - 1kg €39,99
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Valrhona – Iconic Chocolate

Caraïbe 66% Chocolate Beans

The signature chocolate of the Valrhona School, created in 1988. Balanced and roasted.

Caraïbe 66% is made from a complex blend of aromatic profiles from cacaos typical of the Dominican Republic, Ecuador, Jamaica, and Togo. These profiles have been blended since 1988 to achieve Caraïbe's consistent and distinctive flavor: balanced and roasted. This blend is a true feat of expertise and has become the signature chocolate of the Valrhona School.

3 kg size — who is it for?

experienced pastry chefs/workshops, best price per kilogram

Technical specifications

66%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 out of 5 drops

2Aromatic profile

Major profile
balanced
Minor note
roasted
Signature
roasted nuts
Amertume 4/5 Acidité 2/5 Fruité 3/5 Torréfié 4/5 Longueur 4/5

Official Valrhona sensory profile, rated across 5 axes.

Tasting notes

roasted nutswoodybalanced chocolate notes

4How much chocolate do you need?

Quantity required525 g
Recommended size1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kilogram is always more advantageous.

5What will you use 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

50–55°C

Bain-marie or microwave in stages
2
Cooling

28–29°C

Crystallization of the correct crystals
3
Working

31–32°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.

almond
lemon zest
pecan
cinnamon
coffee
lemongrass
vanilla
caramel

8The perfect pairings for this chocolate

Valrhona products that perfectly complement this couverture.

Valrhona cocoa butter
To pair with
Valrhona cocoa butter
209.99 €
→
50% Almond Hazelnut Praline
To pair with
50% Almond Hazelnut Praline
15.99 €
→
52% Dark Chocolate Chips 250g
To pair with
52% Dark Chocolate Chips 250g
12.99 €
→

9Signature recipe for this chocolate

A creative idea by Patissland showcasing the unique profile of this product.

Caraïbe 66% ganache tart

Inspiration

Crispy Breton shortbread, Caraïbe 66% ganache with vanilla cream, decorated with crushed whole fèves. A classic that fully reveals the signature profile of this iconic chocolate.

Complete technical sheet

Brand Valrhona (France, Tain-l'Hermitage)
Range Blend
Type Dark
Cocoa content 66% minimum
Created by Valrhona 1988
Status Iconic Valrhona product
Fluidity 3 out of 5 drops
Available sizes 250g, 1kg, 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)

Frequently asked questions

Which size should I choose: 250g, 1kg, or 3kg?

250g to try it out 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 better in larger formats.

What is couverture chocolate?

Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity allows for 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; simply melting it is sufficient.

How many fèves are in 100g?

Approximately 35 to 40 Valrhona fèves per 100g. A convenient format for measuring to the nearest gram without weighing once you're 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 = sugar bloom). In a resealed bag, it keeps for 18 months.

Learn more

Explore the Valrhona collection, chocolates and pralines, and chocolate 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.

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