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The signature chocolate of École Valrhona, created in 1988. Balanced and roasted.
Caraïbe 66% is made from a complex blend of cocoa flavor profiles 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 remarkable feat of craftsmanship, and has become the signature chocolate of École Valrhona.
discovery, 1 to 3 desserts
| Bitterness | 4/5 |
|---|---|
| Acidity | 2/5 |
| Fruity | 3/5 |
| Roasted | 4/5 |
| Length | 4/5 |
Valrhona’s official sensory profile, rated on 5 axes.
Tasting notes
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many portions? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 x 1 kg bag |
| 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.
Rating based on Valrhona’s recommended applications for this product.
Valrhona’s official curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this one.
A creative idea by Patissland to showcase the unique profile of this product.
Crispy Breton shortbread, Caraïbe 66% ganache with vanilla cream, topped with crushed whole fèves. A classic that fully reveals the signature profile of this iconic chocolate.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Dark |
| Cocoa content | Minimum 66% |
| Created by Valrhona | 1988 |
| Status | Iconic Valrhona product |
| Fluidity | 3 out of 5 drops |
| Available sizes | 250 g, 1 kg, 3 kg |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk (depending on the product). May contain traces of tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g to try it or make a one-off 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 much more advantageous in larger sizes.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity allows it to be used for coating, molding, and all fine chocolate-making techniques.
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.
About 35 to 40 Valrhona fèves per 100 g. A practical format for measuring by the gram without weighing once you get used to it.
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, candy molds on Patissland.
