VALRHONA BAHIBE 46% - Milk Chocolate

This rich milk chocolate's high cocoa content perfectly balances the smoothness of the milk before revealing a fruity tanginess and slight bitterness.

FLAVOR PROFILE  - COCOA

SECONDARY NOTES - CEREALS

HINT OF - RIPE FRUITS

Recommended Applications
Coating – Moulding – Bars – Cream mix & Ganache – Ice creams & sorbets

Pairings
Banana – Orange – Pear – Pineapple – Coffee – Sea salt – Vanilla – Biscuit – Caramel – Honey – Sesame

Composition
Cocoa 46% (min), Milk 23%, Sugar 30%, Fat 42%

Bahibé Milk 46% was named after the “Bayahibe Rose,” the cactus flower emblematic of the Dominican Republic. Its high cocoa content, perfectly balances the smoothness of the milk, before revealing its fruity tanginess and slight bitterness. On the edge of dark chocolate, in the heart of milk chocolate, this couverture reveals complexity and delicacy.

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.