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 genuine cocoa taste. Made from a blend of cocoa beans with typical aromatic profiles from Ecuador and Ghana, it offers a creamy character enhanced by notes of vanilla and malt.
The 3 kg format of Jivara is aimed at experienced pastry chefs or kitchens producing desserts in batches (15 to 30 desserts): it offers an excellent balance between price per kilo and storage volume, ideal for regular use without having to reorder too often.
| 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
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many portions? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| 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 Valrhona's recommended uses for this product.
Valrhona's official tempering 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 the unique profile of this product.
Chocolate biscuit, Jivara Milk 40% mousse, hazelnut praline insert, caramel glaze. The creamy milky profile and pronounced cocoa flavor elevate 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 drops out of 5 |
| Available sizes | 250 g, 1 kg, 3 kg, 12 kg |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk (depending on product). May contain traces of tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g to try it out or make 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 more advantageous in larger sizes.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity makes it suitable for coating, molding and all fine chocolate-making techniques.
For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap and shelf life. For applications where it's mixed in (mousses, ganaches, biscuits): not required, simply melting it is sufficient.
About 35 to 40 Valrhona beans per 100 g. A practical size for measuring by the gram without weighing once you're used to it.
Ideally stored at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, Silikomart molds on Patissland.
