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.
Click here to choose your cold packaging. (Optional)
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Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.
Since 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future. The B CORP movement has been promoting strong values of change throughout the world to make companies "a force for good" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.
