Other formats available
Valrhona's iconic milk chocolate, created in 1995. Creamy, cocoa-forward, with notes of vanilla and malt.
Jivara 40% is Valrhona's iconic milk chocolate, developed in 1995 after many trials. It was the first milk chocolate to offer such intensity of flavor, with a true cocoa taste. Made from a blend of aromatic cocoa profiles typical of Ecuador and Ghana, it offers a creamy character enhanced with notes of vanilla and malt.
The 12 kg size of Jivara is designed for professional food service or artisan use at a high volume: it offers the best price per kilo in the range and is suitable for chocolate and pastry workshops that use this milk chocolate continuously.
| Bitterness | 2/5 |
|---|---|
| Acidity | 1/5 |
| Fruity | 1/5 |
| Roasted | 2/5 |
| Length | 3/5 |
Official Valrhona sensory profile, rated on 5 axes.
Tasting notes
Illustrative example 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 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 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 this product’s unique profile.
Chocolate biscuit, 40% Milk Jivara mousse, hazelnut praline insert, caramel glaze. Its creamy, milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Milk |
| Cocoa content | Minimum 40% |
| Created by Valrhona | 1995 |
| Status | Iconic Valrhona product |
| Fluidity | 4 out of 5 drops |
| Available sizes | 250 g, 1 kg, 3 kg, 12 kg |
| Storage | 18 months at 16-18 °C, away 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 for trying it out or making 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.
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, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
About 35 to 40 Valrhona fèves per 100 g. A handy format for measuring precise amounts without weighing once you’re used to it.
Ideally stored at 16-18 °C in a dry place, away from light and odors. Avoid refrigeration (condensation can cause bloom). Keeps for 18 months in a resealed bag.
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds at Patissland.
