Valrhona Feves - Caraibe 66% Cacao

Caraïbe is a well-balanced dark chocolate made from an exceptional blend, with a sweet spicy, slightly woody taste. Created in 1988, its fine balance has made it one of the benchmarks of the Valrhona School.

The origins of Caraïbe 66% dark chocolate

This dark baking chocolate comes from a complex blend of aromatic profiles from cocoa beans typical of the Dominican Republic, Ecuador, Jamaica and Togo. The blend of these cocoas gives Caraïbe its round chocolate and roasted dried fruit notes, with a lightly woody finish. Caraïbe is a chocolate much appreciated for its well-balanced, toasted taste, and is often acclaimed by children for its roundness.

How to use Caraïbe 66% dark chocolate

This dark couverture chocolate is presented in feves form for easy measuring and rapid melting. It's best used as a coating or in ice cream, but you can also use it to make mousses, ganaches, bars or molds. For perfectly smooth, glossy chocolate, we recommend tempering it with a thermal probe, following this temperature curve: rise to 55-58°C (131°F-136°F), then lower to 28-29°C (82°F-84°F) and finally rise again quickly to 31-32°C (87°F-89°F). For even easier handling, use a bain-marie pan for tempering. Caraïbe 66% dark chocolate goes perfectly with dried fruits such as almonds or pecans, as well as spices like cinnamon or vanilla.

Quality couverture chocolate, the symbol of a committed brand

Selecting the finest cocoas on the planet: this is one of the missions of Valrhona, in addition to creating close, lasting relationships with producers. This collaboration enables Valrhona to constantly enrich its knowledge of cocoa, to invest in certain plantations and thus to innovate at every stage, such as cultivation, fermentation or drying. The brand is committed to the cocoa culture of tomorrow. By buying Valrhona chocolate, everyone becomes a player in the sustainable development of cocoa.