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 powerful flavor, with a true cocoa taste. Made from a blend of cocoa profiles typical of Ecuador and Ghana, it has a creamy character enhanced by notes of vanilla and malt.
Who is the 1 kg format for?
The 1 kg format of Jivara is ideal for regular home bakers who make several desserts per month (5 to 15 recipes): mousses, ganaches, yule logs, and homemade bars. It offers a better price per kilo than the 250 g sampler, without tying up too much stock.
Technical specifications
Cocoa
40%
Minimum guaranteed content
Type
Milk
Couverture chocolate
Fluidity
●●●●○
4 out of 5 drops
Aromatic profile
Dominant profile
milky
Minor note
malty
Signature
creamy and cocoa-forward
Bitterness
2/5
Acidity
1/5
Fruity
1/5
Roasted
2/5
Length
3/5
Valrhona's official sensory profile, rated on 5 axes.
Tasting notes
vanillamaltcooked milkcreamypronounced cocoa
Quantity guide
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
What will you use it for?
Chocolate mousse (175 g / serves 4)
How many servings?
3 preparations
Quantity required
525 g
Recommended size
1 x 1 kg bag
Tempering allowance (10%)
578 g
Tip: Always allow for 10% extra to account for natural tempering losses. Buy the largest size possible: the price per kg is always better.
What will you use it for?
Rating based on Valrhona's recommended uses for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona's official tempering curve for this chocolate.
Melting
45 - 50 °CDouble boiler or microwave in intervals
Cooling
27 - 28 °CCrystallization of the right crystals
Working
29 - 30 °CIdeal molding temperature
Flavor pairings
Ingredients officially recommended by Valrhona to bring out the best in this chocolate.
dried fruits
praline
red fruits
yellow fruits
tonka bean
salted butter caramel
hazelnut
mango
Perfect partners for this chocolate
Valrhona products that perfectly complement this one.
A creative idea by Patissland to showcase this product's unique profile.
40% Jivara milk chocolate and hazelnut praline yule log
Inspiration
Chocolate biscuit, 40% Jivara milk chocolate mousse, hazelnut praline insert, caramel glaze. A 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%
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 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 I choose: 250 g, 1 kg, or 3 kg?
250 g for trying it out or 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 much 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.
Is tempering required?
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.
How many feves are there in 100 g?
About 35 to 40 Valrhona feves per 100 g. A practical format for measuring to the nearest gram without weighing once you get used to it.
How should Valrhona chocolate be stored?
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = whitening). Keeps for 18 months in a resealed bag.
