The choice of a high cocoa percentage (46%) that perfectly balances the cocoa intensity with the smoothness of milk. A chocolate that is less sweet, bringing a unique, innovative aromatic profile in the milk category.
Bahibé Milk 46% is particularly recommended by L’Ecole du Grand Chocolat in applications such as bars, cremeux and ganaches, and its unique character is enhanced by sweet, indulgent flavour associations such as sweet fruits (banana, pineapple, mandarin/orange, pear), nut, pralinés, spices (vanilla, pepper), fleur de sel, coffee, or caramel, honey, cookies/cereals, or toasted sesame.
This chocolate is in a format that Valrhona calls 'Les Fèves' - these are small chocolate discs that are easier to work with than bulky chocolate blocks.
Note: Due to high temperatures or high humidity, chocolate products may melt during shipment. We only ship chocolate during fall/winter/spring months when the temperature is cooler. However, we cannot guarantee that chocolate will not melt during the shipping process. Chocolate that has encountered melting will appear dull coloured or may have greyish/white streaks and dots. This is known as 'bloom' and indicates that the cocoa butter is separating from the chocolate and is rising to the surface. Although not the prettiest in appearance, chocolates with bloom are fine to eat with little impact to the texture or taste of the chocolate.
- 46% cocoa minimum, pure cocoa butter.
- 906 g (2 lb) package option is not in original Valrhona packaging. These have been re-packaged from a larger size bag. - 3 kg (6.6 lb) package option is in original Valrhona packaging.
- Product of France
This product may contain traces of nuts, egg proteins and gluten.
Will higher-quality chocolate really make a difference in my cakes, muffins and cookies?
You don't really need to use the highest quality chocolates for your cakes, muffins and cookies. There are many fine, reasonably priced chocolates available in supermarkets that are excellent for cake glazes, mousses, fillings, etc. However, as is so often the case in life, there is a reason why certain chocolates are more expensive than others - quality. This is the reason why professional chocolatiers, bakers and pastry chefs rely on professional quality chocolates. You will find that working with a quality chocolate will eliminate waste, make the process easier and the end product more delicious.