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 numerous trials. 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 delivers a creamy character enhanced by notes of vanilla and malt.
3 kg format: who is it for?
The 3 kg format of Jivara is intended for experienced pastry chefs or workshops producing batches of desserts (15 to 30 desserts): it offers an excellent balance between price per kilogram and storage volume, ideal for regular use without having to reorder too often.
Technical specifications
40%
Cocoa
Minimum guaranteed content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Primary profile
milky
Minor note
malty
Signature
creamy and cocoa-forward
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
vanillamaltcooked milkcreamypronounced cocoa
4How much chocolate do you need?
Required quantity525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.
5What is 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.
dried fruits
praline
red fruits
yellow fruits
tonka bean
salted butter caramel
hazelnut
mango
8Chocolate pairings
Valrhona products that perfectly complement this product.
A creative idea by Patissland showcasing the unique profile of this product.
40% Milk Jivara Hazelnut Praline Yule Log
Inspiration
Chocolate biscuit, 40% Milk Jivara mousse, hazelnut praline insert, and caramel glaze. The 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 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 I choose: 250g, 1kg, or 3kg?
250g to try it or make an occasional dessert. 1kg for a regular amateur 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 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, 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 there in 100g?
Approximately 35 to 40 Valrhona fèves 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 = bloom). In a resealed bag, it keeps for 18 months.
