The benchmark chocolate of École Valrhona, created in 1988. Balanced and roasted.
Caraïbe 66% is made from a complex blend of the aromatic profiles of cocoa beans typical of the Dominican Republic, Ecuador, Jamaica, and Togo. These profiles have been blended since 1988 to achieve Caraïbe's consistent and distinctive taste: balanced and roasted. This blend is a true feat of craftsmanship and has become the benchmark chocolate of École Valrhona.
1 kg size: who is it for?
regular home baker, 5-15 desserts
Technical characteristics
Cocoa
66%
Guaranteed minimum content
Type
Dark
Couverture chocolate
Fluidity
●●●○○
3 drops out of 5
Aromatic profile
Dominant profile
balanced
Minor note
roasted
Signature
roasted nuts
Bitterness
4/5
Acidity
2/5
Fruity
3/5
Roasted
4/5
Length
4/5
Official Valrhona sensory profile, rated on 5 axes.
Tasting notes
roasted nutswoodybalanced chocolate notes
Quantity guide
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
What is it for?
Chocolate mousse (175 g / 4 servings)
How many servings?
3 batches
Quantity required
525 g
Recommended size
1 bag of 1 kg
Tempering allowance (10%)
578 g
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always better.
What is it for?
Rating based on Valrhona's recommended applications for this product.
Ganaches
Mousses
Molded chocolates
Chocolate bars
Coatings
Ice creams & sorbets
Tempering curve
The official Valrhona tempering curve for this chocolate.
Melting
50 - 55 °CDouble boiler or microwave in short bursts
Cooling
28 - 29 °CCrystallization of the right crystals
Working
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
almond
lemon zest
pecan
cinnamon
coffee
lemongrass
vanilla
caramel
Perfect pairings for this chocolate
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Caraïbe 66% ganache tart
Inspiration
Crispy Breton shortbread, Caraïbe 66% ganache with vanilla cream, decorated with crushed whole cocoa beans. A classic that fully reveals the signature profile of this iconic chocolate.
Full technical specifications
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Blend
Type
Dark
Cocoa content
66% minimum
Created by Valrhona
1988
Status
Iconic Valrhona product
Fluidity
3 drops out of 5
Available sizes
250 g, 1 kg, 3 kg
Storage
18 months at 16-18 °C, protected from moisture
Allergens
Milk (depending on product). May contain traces of tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
Which size should I choose: 250 g, 1 kg, or 3 kg?
250 g to try it or make an occasional dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly better in larger sizes.
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 enrobing, molding, and all fine chocolate-making techniques.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, enrobing, 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 enough.
How many feves are in 100 g?
About 35 to 40 Valrhona feves per 100 g. A convenient format for measuring by the gram without weighing once you're used to it.
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 causes bloom). In a resealed bag, it keeps for 18 months.
