Valrhona - Iconic Chocolate
Jivara Milk Chocolate Feves 40%
Valrhona's iconic milk chocolate, created in 1995. Creamy, cocoa-forward, vanilla and malt.
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 true cocoa taste. Made from a blend of aromatic profiles of cacaos typical of Ecuador and Ghana, it offers a creamy character enhanced by notes of vanilla and malt.
1kg format — who is it for?
The 1kg format of Jivara is suitable for the regular home pastry chef who prepares several desserts per month (5 to 15 recipes): mousses, ganaches, yule logs, homemade chocolate bars. It offers a better price per kilo than the 250g discovery bag, without tying up too much inventory.
Technical specifications
40%
Cocoa
Guaranteed minimum content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Main 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 × 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
Bain-marie or microwave in stages
2
Cooling
27–28°C
Crystallization of the right crystals
3
Working
29–30°C
Ideal molding temperature
Tip: For simplicity, 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.
nuts
praline
red fruits
yellow fruits
tonka bean
salted butter caramel
hazelnut
mango
8The perfect companions for this chocolate
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.
Jivara Milk 40% hazelnut praline log cake
InspirationChocolate biscuit, Jivara Milk 40% mousse, hazelnut praline insert, caramel glaze. Its creamy milky profile and pronounced cocoa flavor enhance the roasted hazelnut.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Milk |
| Cocoa content | Minimum 40% |
| Valrhona creation | 1995 |
| Status | Iconic Valrhona product |
| Fluidity | 4 drops out of 5 |
| Available formats | 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 format should you choose: 250g, 1kg, or 3kg?
250g to discover it or for an occasional dessert. 1kg for a regular home pastry chef (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 allows 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 feves are there in 100g?
Approximately 35 to 40 Valrhona feves per 100g. A practical 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 causes bloom). In a resealed bag, it keeps for 18 months.
To go 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.
