Où acheter du chocolat Caraïbe Valrhona ?

Vous pouvez acheter le chocolat noir de couverture Caraïbe 66% Valrhona directement chez Patissland, en fèves (pistoles), disponible en conditionnements de 250g, 1kg et 3kg. Stock permanent et livraison rapide partout en France.

Quelle différence entre le chocolat Caraïbe 66% et le Guanaja 70% ?

Le Caraïbe 66% est rond, doux, avec des notes de fruits secs grillés — idéal pour mousses, ganaches et desserts grand public. Le Guanaja 70% est plus intense, amer et complexe — idéal pour contraster avec des saveurs sucrées ou pour une signature pâtissière puissante. Le Caraïbe est le choix consensuel, le Guanaja le choix d'expression aromatique forte.

Pour quelles recettes utiliser le chocolat Caraïbe ?

Le Caraïbe est exceptionnel en mousse au chocolat, ganache montée, tablette artisanale, tarte au chocolat, glaçage miroir, crémeux pour dessert à l'assiette et bonbons fourrés. Sa polyvalence le rend adapté à 90 % des recettes pâtissières au chocolat noir.

Quelle température pour tempérer le chocolat Caraïbe 66% ?

La courbe de tempérage du Caraïbe est : fonte à 50-55°C, cristallisation par refroidissement à 28-29°C, puis remontée à 31-32°C pour le travail. C'est la courbe standard des chocolats noirs Valrhona, identique à celle du Guanaja.

Le chocolat Caraïbe convient-il aux enfants ?

Oui. Avec ses 66% de cacao et ses notes douces de fruits secs grillés, le Caraïbe est l'un des chocolats noirs Valrhona les plus accessibles aux palais sensibles, y compris ceux des enfants. Beaucoup de pâtissiers le choisissent pour les desserts familiaux et les anniversaires.

D'où viennent les fèves de cacao du chocolat Caraïbe ?

Le Caraïbe est un assemblage de grands crus issus de République Dominicaine, d'Équateur, de Jamaïque et du Togo. Cet assemblage soigneusement composé par Valrhona depuis 1988 est ce qui lui confère son équilibre aromatique unique.

Le chocolat Caraïbe contient-il du gluten ?

La recette du Caraïbe ne contient pas de gluten dans ses ingrédients. Elle ne contient pas non plus de lait. Cependant, Valrhona indique une présence possible de traces de lait et de fruits à coque liée aux lignes de production partagées.

Comment conserver le chocolat Caraïbe Valrhona ?

Conservez vos fèves Caraïbe dans un endroit sec, à l'abri de la lumière et des odeurs fortes, à une température stable entre 16°C et 18°C. Le chocolat noir étant le plus stable des chocolats, il se conserve facilement 12 mois et plus dans de bonnes conditions.

Quel est le meilleur chocolat noir Valrhona pour débuter ?

Le Caraïbe 66% est généralement recommandé pour débuter en chocolaterie professionnelle : sa polyvalence, sa tolérance au tempérage et son profil aromatique consensuel en font le chocolat idéal pour apprendre les techniques de base avant de passer à des chocolats plus typés comme le Guanaja 70% ou le Manjari 64%.

Caribbean Chocolate Beans 66%

Name: 3kg Caribbean Chocolate Beans 66%
SKU: 4654
Price: 109.99 EUR
Availability: InStock

€12,99

Taxes included. Shipping fees calculated at checkout.

In stock

Quantity:

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Quality Guaranteed

Valrhona - Iconic Chocolate

Caraïbe 66% Chocolate Beans

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

Caraïbe 66% comes from a complex blend of aromatic profiles of cocoa typical of the Dominican Republic, Ecuador, Jamaica, and Togo. These profiles have been blended since 1988 to achieve the consistent and unique taste of Caraïbe: balanced and roasted. This blend is a true feat of expertise, becoming the reference chocolate of the Valrhona School.

1Choose the right size

Compare sizes: price per kilo, savings made, and recommended use. The largest size always offers the best price per kg.

250g

Discovery, 1 to 3 desserts

1kg

Amateur pastry chef, 5 to 15 desserts

3kg

Experienced pastry chef, 15 to 30 desserts

Technical characteristics

66%

Cocoa

Guaranteed minimum content

Dark

Type

Couverture chocolate

●●●○○

Fluidity

3 drops out of 5

2Aromatic profile

Official Valrhona sensory profile, rated on 5 axes.

Tasting notes

roasted dried fruitswoodybalanced chocolate notes

4How much chocolate do you need?

For what use?

How many servings?

Required quantity525 g

Recommended size1 bag of 1kg

Tempering margin (10%)578 g

Advice: Always plan 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always more advantageous.

5For what use?

Evaluation according to applications recommended by Valrhona for this reference.

Ganaches★★★★★

Mousses★★★★★

Molded bonbons★★★★★

Bars★★★★★

Coatings★★★★★

Ice creams & sorbets★★★★★

6Tempering curve

The official Valrhona curve for this chocolate.

Melting

50 - 55 °C

Bain-marie or microwave in stages

Cooling

28 - 29 °C

Crystallization of the right crystals

Work

31 - 32 °C

Ideal molding temperature

Tip: To simplify, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C. Fast and reliable tempering favored by professionals.

7Flavor pairings

Ingredients officially recommended by Valrhona to enhance this chocolate.

almond

lemon zest

pecan nut

cinnamon

coffee

lemongrass

vanilla

caramel

8Partners of this chocolate

Valrhona products that perfectly complement this reference.

To pair with

Valrhona cocoa butter

209.99 €

→

To pair with

Almond Hazelnut Praline 50%

15.99 €

→

To pair with

Dark Chocolate Chips 52% 250g

12.99 €

→

9Signature recipe for this chocolate

A creative idea by Patissland to highlight the unique profile of this reference.

Caraïbe 66% ganache tart

Inspiration

Crispy Breton shortbread, Caraïbe 66% ganache with vanilla cream, decoration of crushed whole beans. 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	Minimum 66%
Valrhona creation	1988
Status	Iconic Valrhona reference
Fluidity	3 drops out of 5
Available sizes	250g, 1kg, 3kg
Storage	18 months at 16-18 °C, protected from humidity
Allergens	Milk (depending on reference). Possible presence of nuts, soy.
Made in	France (Tain-l'Hermitage, Drôme)

Frequently asked questions

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

250g to try or for occasional desserts. 1kg for a regular amateur pastry chef (5-15 desserts). 3kg or more for workshops and professional use: the price per kg is much more advantageous in large formats.

What is couverture chocolate?

A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques.

Is tempering mandatory?

For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is enough.

How many beans in 100g?

About 35 to 40 Valrhona beans per 100g. Convenient size for dosing by the gram without weighing once you are used to it.

How to store Valrhona chocolate?

Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life 18 months.

To go further

Explore the Valrhona collection, chocolates and pralines, candy molds on Patissland.

Very good experience!

Very high quality of chocolate and fast delivery to Italy! I suggest it!

Expérience d'achat

La livraison à été très rapide et très bien emballé. La qualité du produit est très bonne.

Qualité et rapidité

Produit conforme. Prix concurrentiel. Livraison rapide.

Chocolat Lait excellent

Très doux, aussi bien en enrobage que pour fourrer. Se marie avec les pralines, les agrumes, les crèmes...

Chocolat noir

Très bon produit parfait pour réaliser le gaulois!
Livraison très rapide.

1 2

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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Caribbean Chocolate Beans 66%

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Caraïbe 66% Chocolate Beans

1Choose the right size

Technical characteristics

2Aromatic profile

4How much chocolate do you need?

5For what use?

6Tempering curve

7Flavor pairings

8Partners of this chocolate

9Signature recipe for this chocolate

Caraïbe 66% ganache tart

Complete technical sheet

Frequently asked questions

To go further

Customer Reviews

Pavoni

Silikomart

Valrhona

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