Valrhona – Iconic Chocolate
Jivara Milk Chocolate Feves 40%
The iconic Valrhona milk chocolate, created in 1995. Creamy, cocoa-forward, with vanilla and malt notes.
Jivara 40% is Valrhona’s iconic milk chocolate, developed in 1995 after extensive testing. It was the first milk chocolate to offer such intensity of flavor, with a genuine cocoa taste. Made from a blend of cocoa flavor profiles typical of Ecuador and Ghana, it offers a creamy character enhanced by notes of vanilla and malt.
12 kg format — who is it for?
The 12 kg format of Jivara is designed for professional food service or high-volume artisan use: it offers the best price per kilo in the entire range and is suitable for chocolate and pastry workshops that use this milk chocolate continuously.
Technical specifications
40%
Cocoa
Minimum guaranteed content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Dominant profile
milky
Minor note
malty
Signature
creamy and cocoa-forward
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
4How much chocolate do you need?
Quantity required525 g
Recommended format1 x 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow 10% extra for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.
5What will you use it for?
Evaluation based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
6Tempering curve
The official Valrhona curve for this chocolate.
1
Melting
45–50 °C
Double boiler or microwave in stages
2
Cooling
27–28 °C
Crystallization of the right crystals
3
Working
29–30 °C
Ideal molding temperature
Tip: To simplify the process, use Mycryo cocoa butter (1% of the chocolate’s weight) added at 34–35 °C. Fast, reliable tempering favored by professionals.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
dried fruits
praline
red berries
yellow fruits
tonka bean
salted butter caramel
hazelnut
mango
8This chocolate's companions
Valrhona products that perfectly complement this product.
9Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
40% Milk Jivara hazelnut praline log cake
InspirationChocolate biscuit, 40% Milk Jivara mousse, hazelnut praline insert, caramel glaze. Its creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Milk |
| Cocoa content | Minimum 40% |
| Valrhona creation | 1995 |
| Status | Iconic Valrhona reference |
| Fluidity | 4 drops out of 5 |
| Available sizes | 250g, 1kg, 3kg, 12kg |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Which size should you choose: 250g, 1kg, or 3kg?
250g to try it or for an occasional dessert. 1kg for a regular home pastry maker (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger formats.
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.
Is tempering mandatory?
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; simple melting is sufficient.
How many fèves are in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. A convenient format for measuring to the nearest gram without weighing once you are used to it.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months.
To take it further
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds on Patissland.
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.
