% of main ingredient
46% of Cocoa
Cocoa
Single Origin Bahibe 46%
Bahibé 46%, Single Origin* Dominican Republic, a Valrhona milk chocolate Grand Cru with a cocoa-rich taste and cereal and ripe fruit notes, made from *cocoa beans from Duarte province.
Flavor Profile Cocoa
Secondary Notes Cereals
Hint of Ripe Fruits
With its amazingly high cocoa content for a milk chocolate (46%), Bahibé is inspired by a couverture developed by Valrhona at the request of one its customers in San Francisco. Bahibé provides the perfect balance between the bitterness of pure origin* Dominican cocoa and the sweetness of milk, made from *cocoa beans from Duarte province. The name Bahibé is a homage to the Bayahibe rose, thecactus flour which emblematizes the Dominican Republic.
With its local partner, Valrhona has selected the Dominican Republic’s finest beans to create a rare chocolate variety. Our partner is a participant in Cacao Forest, a multi-stakeholder project which numbers Valrhona among its members, alongside producers, scientists, artisan chocolatiers and private companies who are all seeking to identify sustainable models. The idea is to shape the future of cocoa cultivation through agroforestry, a technique which advocates growing cacao among other trees. We combine environmental protection and good living conditions for employees with a demand for high quality and a broad aromatic palette.
The combination of Bahibé 46% and P125 Cœur de Guanaja 80% inspired my famous salted butter tart, which offers diners perfectly balanced bittersweet flavors.
Dionisis Alertas - CRIOLLO PÂTISSERIE KIFISSIA, ATHENS, GREECE
SENSORY PROFILE
Bahibé combines ripe fruity notes with a powerful hint of cocoa to evoke all the power of the Dominican Republic’s waterfalls and lush plantlife.
Origin
Partner producer
Dominican Republic CONACADO
Valrhona works with Conacado and COOPROAGRO, two cooperatives committed to organic farming and fair trade. They use agroforestry to grow cocoa varieties specific to the Dominican terroir. Since 2016, Valrhona has been funding Cacao Forest, a pioneering project bringing together farmers, businesses, researchers, consumers and NGOs to create innovative farming models that will increase cocoa quality, cocoa trees’ productivity and producers’ quality of life, while protecting the environment.
Joba Arriba, Espaillat
19°33’52.4”N / 70°16’8”W
Features
Optimal Application
Mousse
Recommended Applications
Coating – Moulding – Bars – Cream mix & Ganache – Ice creams & sorbets
Pairings
Banana – Pear – Coffee – Vanilla – Caramel – Cereal – Pepper
Best by:
15 months
Composition
sugar, cocoa butter, whole MILK powder, cocoa beans from the Dominican Republic, emulsifier: sunflower lecithin, natural vanilla extract
Packaging Format
3kg bean bag - 9997
Other feature(s)
This product may contain traces of nuts.
Be inspired
Explore our selection of creative recipes that showcase this chocolate.
And for even more inspiration, head over to our recipe gallery.
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