Jivara Lactée makes baking more surprising and delightful than ever before, by using only the highest-caliber forestero cocoa beans, and raising them to a distinctly creamy crescendo. With unmatched craftsmanship, this milk chocolate blend has been imbued with a vanilla and malt after-note, bringing out the flavors of the Ecuadorian earth in which those cocoa beans first sprouted.
Each bag of Jivara is filled with oval-shaped pistoles, so much easier to prepare than rectangular blocks. What's more, the bag is re-sealable, so leftovers can be stored for later use without losing any of those aromatic flavors. The bag also includes instructions to properly temper the mixture so that it stays firm at room temperature.
With chocolate this perfect, why not try it out in some of your favorite recipes? Milk chocolate chip cookies are a great place to start, but there are plenty of other applications, including couverture, coating, glaze, mold, mousse, sauce, or decorations for pastry and baking dishes.
French chocolate manufacturer, Valrhona, are responsible for the masterpiece that is Jivara Lactée. Founded in 1922, in a small commune some 40 miles south of Lyon, Valrhona is now one of the world’s leading specialists in luxury chocolate, and its expert chefs have even established several Écoles du Grand Chocolat across the world. When Michelin-starred restaurants need chocolate, these are the masters they turn to.
Jivara Lactée is part of their Mariage de Grands Crus collection, where each new cacao blend is a gastronomic composition, every note refined to perfect harmony by Valrhona’s expert “cacaotiers.” These chocolates sing to your palate, and few others match their complexity or zest.
If you enjoy Jivara Lactee, be sure to try out Valrhona's other luxury chocolate products:
Equatoriale Noire - 55% cacao, dark chocolate couverture, a perfectly balanced compromise between bitter and sweet.
Caraibe - 66% cacao, Caribbean dark baking chocolate imbued with the tang of dried fruits, almonds and windswept trees.
Manjari Grand Cru - 64% cacao, dark baking chocolate originating in Madagascar, with hints of berries and cedar.
Tanariva Lactee - 33% cacao, vanilla and citrus tinged milk couverture chocolate, perfect for sweets and desserts.
Ivoire - 35% cacao, white chocolate couverture, superb for making fudge, fondue, frosting and white chocolate cookies.
Cocoa Powder - Dutch, unsweetened, 100% cocoa powder great for deliciously thick hot chocolate or dessert ingredients.
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Product is perishable and must ship via Overnight service.