Single Origin Bahibe 46%

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 Dominican cocoa and the sweetness of milk. 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.

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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.