Description
Caribbean, the consensus dark chocolate for baking
Caraïbe 66% is a dark baking chocolate or couverture chocolate created in 1988 by Valrhona. Its balanced profile with accents of grilled dried fruits makes it very accessible. It is also popular with children!
Caribbean: a woody and pleasantly toasted dark pastry chocolate
This 66% Caribbean dark baking chocolate comes from a blend of cocoas typical of the Dominican Republic, Ecuador, Jamaica and Togo. Its notes of sweet spices mingle with quite strong woody and dried fruit notes.
How to prepare dark Caribbean couverture chocolate?
Caraïbe 66% is a chocolate that goes wonderfully with dried fruits: pistachio, almond, hazelnuts... Gently roasted or in pralines, these dried fruits enhance the natural flavors of chocolate and add crunch to your recipes. In the same vein, you can combine this pastry chocolate with salted butter caramel or spices (star anise, cinnamon, vanilla, etc.). For a more spicy recipe, combine this dark chocolate couverture with lemon zest or lemongrass and why not a little mint for more freshness…
How to bake professional Caribbean dark chocolate?
Caraïbe 66% is the ideal chocolate for professional and amateur chocolatiers. It is perfect for coating chocolate candies! It is also particularly suitable for frozen recipes: sorbets, frozen logs, desserts... Finally, pastry chefs like to use it in chocolate mousses, dark chocolate cream or ganaches.
Caribbean: a French dark chocolate for baking
Caraïbe 66% is a couverture chocolate from Valrhona. Like all the brand's chocolates, it was made from cocoa beans in France. It is exactly in Drôme, in the workshops of the Tain l'Hermitage chocolate factory, that these gourmet beans are molded.
Aromatic Profile
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Minor note: SWEET SPICES
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Major note: TOASTED
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Singular note: BITTER
Technical sheet
- Valrhona Caraïbe dark baking chocolate 66%
- Blend of cocoas typical of the Dominican Republic, Jamaica, Togo, Ecuador
- Preferred use: ice creams, sorbets and coatings
- Ease of use for precise dosing thanks to its bean shape.
- Legal name: Dark couverture chocolate (66% minimum cocoa, pure cocoa butter).
- Retention date: minimum 14 months
- Storage conditions: In a dry place between 16 and 18°C
Composition
- Allergens: Milk (Manufactured in a workshop that uses milk). Possible presence of: nuts, soya.
- Ingredients: cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
Taste
- Flavor: Cocoa
- Notes: Balanced, Roasted
*Please note that 200 g and 400 g bags are packaged by us from 3 kg bags.
