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 is the first milk chocolate to offer such intensity of flavor, with a true cocoa taste. Made from a blend of aromatic profiles of cocoas typical of Ecuador and Ghana, it offers a creamy character enhanced by notes of vanilla and malt.
Jivara's 250 g format is ideal for discovering this iconic milk chocolate or making an occasional dessert (1 to 3 recipes): mousse, ganache or homemade chocolate bar. For more regular use, find the same chocolate in 1 kg, 3 kg and 12 kg formats, with a better price per kilo as the size increases.
| Bitterness | 2/5 |
|---|---|
| Acidity | 1/5 |
| Fruity | 1/5 |
| Roasted | 2/5 |
| Length | 3/5 |
Official Valrhona sensory profile, scored on 5 axes.
Tasting notes
Indicative example, based on the parameters below. Adjust the quantity to your recipe.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 x 1 kg bag |
| 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 the applications recommended by Valrhona 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. A creamy milky profile and pronounced cocoa flavor bring out the roasted hazelnut.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Milk |
| Cocoa content | 40% minimum |
| Valrhona creation | 1995 |
| Status | Valrhona iconic reference |
| 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 humidity |
| Allergens | Milk (depending on product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g for sampling or a one-off dessert. 1 kg for regular home bakers (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly better with larger sizes.
Couverture chocolate has a high cocoa butter content (generally over 31%) and is intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
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): it is not required; simply melting it is enough.
Approximately 35 to 40 Valrhona fèves per 100 g. A practical size for measuring to the nearest gram without weighing once you get used to it.
Ideally stored at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes whitening). Store in a resealed bag for up to 18 months.
Explore the Valrhona collection, chocolates and pralines, Silikomart molds at Patissland.
