Valrhona Caraïbe dark chocolate couverture has the perfect balance of cocoa solids and sugar for most baking and patisserie - balanced and velvety - and not too bitter. The barely sweet Caraïbe chocolate contains a minimum of 66% cocoa solids and is made from a single variety of cocoa bean, Trinatario, selected from small plantations in the Caribbean.

The Valrhona Caraïbe dark chocolate is aromatic with a long finish, and delicate flavors of almonds and roasted coffee. The individually moulded chocolate chips are easy to weigh out and very quick to melt with their trademark Valrhona feves or bean shape.

For baking and cooking with dark chocolate, you can't get much better than these smooth, oval chocolate drops - their bean shape means they are very simple to measure, and will melt more evenly and quickly than block chocolate with less risk of burning. The hassle of breaking up and endlessly stirring is over!