Caramelia 36% milk chocolate with natural salted caramel notes.
Caramelia 36% is a Valrhona milk chocolate with natural salted caramel notes. The sugar is caramelized in the chocolate to achieve this flavor profile without any added flavoring. Smooth texture, with a soft caramel taste balanced by a hint of milkiness. Highly versatile, especially suited to indulgent desserts and chocolate confections.
3 kg size: who is it for?
The 3 kg size is designed for professionals and high-output workshops: chocolate shops, boutique bakeries, laboratories, and training. The price per kilo is significantly more advantageous than for smaller sizes, making it ideal for regular, high-volume use (molded chocolates, enrobing, mousses, and ganaches in batches).
Technical specifications
Cocoa
36%
Guaranteed minimum content
Type
Milk
Couverture chocolate
Fluidity
●●●●○
4 out of 5 drops
Flavor profile
Main profile
caramel
Minor note
milky
Signature
salted caramel
Tasting notes
soft caramelcooked milksalted butterbiscuit
Quantity guide
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
What is it used 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 for 10% extra to account for natural losses during tempering. Buy the largest size possible: the price per kg is always better.
What is it used for?
Rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice cream & sorbets
Tempering curve
The official Valrhona tempering curve for this chocolate.
Melting
45 - 50 °CDouble boiler or microwave in short bursts
Cooling
27 - 28 °CCrystallization of the right crystals
Working
29 - 30 °CIdeal molding temperature
Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
dried fruit
praline
coffee
yellow fruits
citrus fruits
fleur de sel
Perfect pairings for this chocolate
Valrhona products that perfectly complement this one.
A creative idea by Patissland to showcase this product’s unique profile.
Caramelia 36% fleur de sel chocolates
Inspiration
Caramelia 36% shell made in a polycarbonate mold, caramel whipped ganache, finished with fleur de sel. The chocolate’s caramelized profile enhances the filling’s indulgence.
Full technical data sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Blend
Type
Milk
Cocoa content
At least 36%
Fluidity
4 out of 5 drops
Available sizes
250 g, 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)
Frequently asked questions
Your questions, our advice
Which size should you choose: 250 g, 1 kg, or 3 kg?
250 g to try it out 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 significantly better with 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 coating, molding, and all fine chocolate-making techniques.
Does it have to be tempered?
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.
How many feves are there in 100 g?
About 35 to 40 Valrhona feves per 100 g. A convenient size for measuring to the nearest 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 refrigeration (condensation = whitening). Keeps for 18 months in a resealed bag.
