Mini Caribbean Chocolate Bar 66% - 20g

Store at room temperature between 16 and 18°C, away from light and humidity. Avoid the refrigerator which causes condensation and chocolate whitening. In its original packaging, a Valrhona bar keeps easily for 12 months.

Chocolate whitening is due to a thermal shock: a transition from cold to warm (taking it out of the fridge) causes cocoa butter to rise to the surface. It is harmless to health and the bar remains edible, but the visual aspect and mouthfeel suffer. To avoid it: stable storage at 16-18°C.

Take the bar out of storage 30 minutes before to bring it to 18-20°C. Too low a temperature locks the aromas, too high a temperature melts the chocolate before it releases its profile. The tongue is the most sensitive organ to perceive the full profile: let it melt without biting.

Valrhona dark chocolates do not contain gluten or lactose in their recipe. However, they are made in facilities that handle milk and other allergens, so traces may be present. For severe intolerances, always check the label.