Other formats available
The benchmark chocolate of École Valrhona, created in 1988. Balanced and roasted.
Caraïbe 66% is made from a complex blend of aromatic profiles from 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.
experienced pastry chefs/workshops, best price per kg
| 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
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
| What can you use it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 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 the applications recommended by Valrhona for this product.
The official Valrhona tempering curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
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.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Dark |
| Cocoa content | Minimum 66% |
| Valrhona creation | 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, away from moisture |
| Allergens | Milk (depending on product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g for discovering it or making 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 significantly better with larger sizes.
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%), intended for professionals. Its fluidity makes it suitable 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, biscuits): not required, simple melting is sufficient.
About 35 to 40 Valrhona fèves per 100 g. A convenient format for measuring to the nearest gram without weighing once you're used to it.
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = blooming). In a resealed bag, keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, chocolate molds on Patissland.
