The Jivara milk chocolate couverture by Valrhona is the perfect balance between chocolatey notes and creamy tones, with delicate hints of vanilla and malt.
Easy to work thanks to their unique shape, these feves by Valrhona are perfect for many pastry applications and creations.
Store the sealed bag in a dry place between 16 and 18°C to preserve all properties.
Tempering curve: Melt (45/48°C), Crystallization (27/28°C), Work (29/30°C).
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