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100 YEARS OF COMMITMENT
Our manifesto and
web series
The 100 year
chocolate, Komuntu 80%
Valrhona Portraits
100 years of history
Valrhona Food Forward
Festival
A collective of ethical
creators
Our manifesto
BRAND STORY LET'S IMAGINE THE BEST IN SELECTION AND GROWING COCOA
LEARN MORE
LET'S IMAGINE THE BEST IN CHOCOLATE MANUFACTURING PROCESS
LEARN MORE
LET'S IMAGINE THE BEST IN PASSING ON FLAVORS AND EXPERTISE
LEARN MORE
OUR COMMITMENTS Our Mission Proud to be B-Corp® 1% for the planet Our Cocoa Partners
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LABORATORY RANGE GRANDS CHOCOLATS & FRUIT COUVERTURES DRIED FRUIT SERVICE PRODUCTS ALL OUR PRODUCTS
GOURMET PRODUCTS CHOCOLATE BARS GIFT BOXES AMENITIES
CHOCOLATE BONBON EXCLUSIVES GANACHES PRALINÉS
PERSONALIZATION YOUR PERSONALIZED CHOCOLATE
RECIPES CATALOG BARS AND BOUCHEES BARS AND MOLDED BONBONS COATED CHOCOLATE BONBONS
ENTREMETS ICE CREAMS AND SORBETS MONTAGES AND MOLDS
PLATED DESSERTS TARTS TEATIME AND VIENNOISERIES
TRAVEL CAKES YULE LOGS Home Baking Recipe
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PROFESSIONAL CLASS - PASTRY BY CLAIRE HEITZLER
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CERCLE V

100 YEARS OF COMMITMENT

Our manifesto and web series The 100 year chocolate, Komuntu 80%% Valrhona Portraits 100 years of history Valrhona Food Forward Festival A collective of ethical creators

ABOUT VALRHONA

BRAND STORY

LET'S IMAGINE THE BEST IN SELECTION AND GROWING COCOA LET'S IMAGINE THE BEST IN CHOCOLATE MANUFACTURING PROCESS LET'S IMAGINE THE BEST IN PASSING ON FLAVORS AND EXPERTISE

OUR COMMITMENTS

Our Mission Proud to be B-Corp® Our Cocoa Partners

PRODUCT

All PRODUCTS

LABORATORY RANGE

GRANDS CHOCOLATS & FRUIT COUVERTURES DRIED FRUIT SERVICE PRODUCTS

GOURMET PRODUCTS

CHOCOLATE BARS GIFT BOXES AMENITIES

CHOCOLATE BONBON

Pralines Exclusives Pralines

PERSONALIZATION

YOUR PERSONALIZED CHOCOLATE

recipes

ALL RECIPES

RECIPES CATALOG

BARS AND BOUCHEES BARS AND MOLDED BONBONS COATED CHOCOLATE BONBONS ENTREMETS ICE CREAMS AND SORBETS MONTAGES AND MOLDS PLATED DESSERTS SMALL CAKES TARTS TEATIME AND VIENNOISERIES TRAVEL CAKES YULE LOGS

L`ECOLE VALRHONA

DISCOVER L'ÉCOLE AND ITS SERVICES Our Professional Classes Professional Class - Pastry by Claire Heitzler CREATIVE GATHERINGS #4 - STRATA CREATIVE GATHERINGS #3 - ILLUSIONS
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AMENITIES

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BATON JIVARA 40%

Grands crus blend/Creamy and chocolatey
JIVARA 40% STICK
This exceptional milk chocolate has a pronounced cocoa taste, which reveals notes of malt and Vanilla.

PRODUCT INFORMATION

Product parameters
Tasting line

Country of origin

France

Packaging Format

5gr

Best by

15months

Ingredients

Cocoa butter, whole MILK powder, sugar, cocoa beans, brown sugar, natural Vanilla extract, emulsifier (SOYA lecithin), BARLEY malt extract.

Storage recommendations

Close hermetically the product to protect its properties and store it between 16 and 18°C.

Allergen

This product may contain traces of nuts and gluten.

Recommended application

IDEAL FLAVOR PAIRING

Red Berries & Exotic Fruit (Mango, Passion Fruit), Nuts (Hazelnut) Pralinés
Tonka Beans,Citronella, Basil, Tarragon, Poppy
Fruit Teas, Salted Butter Caramel, Violet, Rose