Valrhona Caraïbe 66% mini dark chocolate bar in a single-serving 20 g format. Valrhona's iconic 66% dark chocolate blend, created in 1988, with balanced notes of roasted nuts and coffee. A convenient size for a treat break, pairing with coffee, or discovering the Caraïbe flavor profile without committing to a full-size bar.
Features
- Cocoa
- 66%
- Guaranteed cocoa content
- Type
- Dark
- Chocolate family
- Format
- 20 g
- Practical tasting
Flavor profile
66% dark chocolate blend, created in 1988
Tasting notes
roasted nutscoffeeclassic roundness
What occasions is it suited for?
The best occasions to enjoy this Valrhona product.
Tips
The ideal size for a break
The 20 g mini bar takes 1 to 2 minutes to enjoy: break off a piece, let it melt slowly on your tongue, and savor the aromas as they unfold. The perfect size to enjoy with a coffee after lunch, slip into a bag for an office break, or sample the flavor profile before committing to a full-size bar.
Perfect partners for this mini bar
Other Valrhona products that pair nicely with this one.
Technical specifications
| Brand |
Valrhona (France, Tain-l'Hermitage) |
| Range |
Mini bars, individually wrapped |
| Cocoa content |
66% |
| Type |
Dark |
| Format |
20 g |
| Storage |
16 to 18 °C, away from light and moisture |
| Allergens |
May contain: tree nuts, milk, soy, gluten. |
| Made in |
France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
How should I store a Valrhona bar?
Store at room temperature between 16 and 18 °C, away from light and moisture. Avoid the refrigerator, which causes condensation and chocolate bloom. In its original packaging, a Valrhona bar keeps easily for 12 months.
Why has my chocolate bar developed a white coating?
Chocolate bloom is caused by thermal shock: moving it from cold to warm (taking it out of the fridge) makes cocoa butter rise to the surface. It's harmless and the bar is still safe to eat, but its appearance and mouthfeel suffer. To prevent it, store at a stable 16-18 °C.
What temperature should it be served at?
Take the bar out of storage 30 minutes beforehand to bring it to 18-20 °C. A temperature that's too low dulls the aromas, while a temperature that's too high melts the chocolate before it can release its flavor profile. The tongue is the most sensitive organ for perceiving the full profile: let it melt without biting.
Gluten-free? Lactose-free?
Valrhona dark chocolates contain no gluten or lactose in their recipe. However, they are made in workshops that handle milk and other allergens, so traces may be present. For severe intolerances, always check the label.
