Valrhona Cuvée Sourceur - Single-origin Côte d'Ivoire
Sioka 56% Milk Chocolate
Single-origin Côte d'Ivoire milk chocolate 56%. Powerful cocoa, brown butter, not very sweet.
Sioka 56% is a single-origin Côte d'Ivoire milk chocolate from the Les Cuvées range. The beans come from Guémon, Mountain District, through the CAPEDIG cooperative (a member of ECOOKIM). Like the majestic waters of the Sassandra River, this milk chocolate surprises with the intensity of its cocoa notes, subtle bitterness, and distinctive brown butter notes. Not very sweet, it reveals the full power of a milk chocolate with character.
Characteristics
56%
Cocoa
Single-origin Côte d'Ivoire
Milk
Type
Cuvée Sourceur
Guémon
Origin
Mountain District
2Aromatic profile
Major profile
cocoa
Minor note
bitterness
Signature
brown butter
Tasting notes
3The origin of the cocoa
Country
Côte d'Ivoire
Region / Terroir
Guémon (Mountain District)
Cocoa variety
Forastero
Cooperative
CAPEDIG (ECOOKIM)
Partnership
Since 2014, signed in 2018
Range
Les Cuvées Sourceur
4What is it used for?
Evaluation based on the applications recommended by École Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Chocolate bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona curve for this product.
1
Melting
45 - 50 °C
Stir continuously in a bain-marie
2
Cooling
27 - 28 °C
Crystallization of the right crystals
3
Working
29 - 30 °C
Ideal molding temperature
Tip: to simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight) added at 32–33 °C. Fast, reliable tempering favored by professionals.
5Perfect pairings
Ingredients that bring out Sioka's brown butter notes and cocoa intensity.
roasted hazelnuts
almonds
praliné
coffee
salted butter caramel
nuts
fleur de sel
6This chocolate's companions
Valrhona products that perfectly complement this product in your creations.
7Signature recipe
A creative idea to showcase this product.
Sioka artisanal chocolate bar
InspirationTempered Sioka 56% single-origin Côte d'Ivoire chocolate bar, finished with fleur de sel and crushed roasted hazelnuts. Sioka's signature brown butter flavor is intensified by the roasted nuts.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Les Cuvées Sourceur |
| Type | Pure Origin milk chocolate |
| Cocoa content | Minimum 56% |
| Origin | Côte d'Ivoire (Guémon, Montagnes District) |
| Cooperative | CAPEDIG (ECOOKIM member) |
| Size | 3 kg |
| Storage | 16 to 18°C, protected from light and humidity |
| Allergens | Milk. May contain: gluten, tree nuts, soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is the Les Cuvées Sourceur range?
Les Cuvées Sourceur are exclusive Valrhona couverture chocolates, available in limited editions to Cercle V customers. Each cuvée comes from a unique terroir, the result of the work of Valrhona’s sourcing specialists, who meet producers and identify rare cocoas. Sioka 56% expresses the terroir of Guémon in Côte d’Ivoire.
Where exactly does Sioka cocoa come from?
The beans come from the Montagnes District in Côte d’Ivoire, more specifically from Guémon. The cocoa is collected through the CAPEDIG cooperative (Coopérative Agricole Persévérance de Dibobly-Guezon), a member of ECOOKIM. Valrhona has worked with them since 2014, with a formalized partnership since 2018.
What does Sioka’s “brown butter” profile contribute?
This is its unique aromatic signature. The roasted notes of brown butter develop through long conching and the distinctive character of the Ivorian beans. On the palate, it evokes childhood memories of cakes. In some recipes, it can replace praline with a more subtle note.
What types of recipes is Sioka suitable for?
Its cocoa intensity and subtle bitterness make it a signature milk chocolate. Ideal for: artisanal bars (fully reveals its aromas), crémeux and ganaches (velvety texture), professional enrobing, mousses, ice creams, and sorbets for depth of roasted notes.
What tempering curve should be used for Sioka?
Melting 45–50°C, crystallization 27–28°C, working 29–30°C. The curve is slightly higher than for classic milk chocolates (Jivara) due to its higher cocoa content (56% vs. 40%). You can also use Mycryo cocoa butter to simplify the process.
To learn more
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
