Jivara captivates with the pronounced flavour of its creamy chocolatey notes, combined with the ultimate notes of vanilla and malt.

Developed in 1995 following extensive testing, Jivara was the first milk chocolate to offer such a strong flavour with a real cocoa-rich flavour. Just as it did with its long-running work to bring out the best in dark chocolate (not least with the creation of Guanaja), Valrhona shook up the world of milk chocolate with Jivara.

Jivara is a subtle blend of cocoa aromatic profiles typical of Ecuador and Ghana. These profiles are blended to obtain Jivara’s unique and consistent flavour, which is both creamy and cocoa-rich. This blend, impeccably produced since 1995, is a showcase for genuine prowess and skill.

With its mellow, malty cocoa-rich flavor, Jivara feels as warm as the sun’s kiss on a golden summer morning.

Recommended Applications:

• Ganache Chocolate (Optimal)
• Ganache Patisserie (Optimal)
• Coating
• Moulding
• Mousse
• Tablet Bar
• Ice Cream & Sorbets

Suggested Pairings:

Frutos / Praliné / Red fruits / Yellow fruits / Tonka bean / Salted butter caramel

Composition:

• 41% cocoa
• 33% sugar
• 40% fat
• 23% milk

Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)

Product of France

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Summer Shipping: 

At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface.  This phenomenon is called 'fat bloom'.  While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.

During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting.  While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.

 to choose your cold packaging. (Optional)

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