Valrhona Grand Cru · Single Origin Dominican Republic
Bahibé 46% Beans – 3kg
Single-origin Dominican Republic, milk chocolate with a cocoa-forward taste.
Bahibé 46% is Valrhona's first single-origin Grand Cru milk chocolate, with an exceptionally high cocoa content. Unlike classic milk chocolates, its profile remains defined by distinctive cocoa, balanced by notes of roasted cereals and ripe fruits. A chocolate for enthusiasts seeking a milk chocolate with character.
Technical specifications
46%
Cocoa
Guaranteed minimum content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
1Aromatic profile
Major profile
cocoa
Minor note
cereals
Signature
ripe fruits
Tasting notes
2The origin of the cocoa
Country
Dominican Republic
Region / Terroir
Dominican Republic
Cocoa variety
Trinitario
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1kg bag
Tempering allowance (10%)578 g
Tip: Always allow 10% extra for natural tempering losses (residue in the bowl or on the spatula). The 1kg or 3kg format always offers a better price per kg.
4What is it for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a clean snap, and perfect release from the mold.
1
Melting
45–50°C
Double boiler or microwave in increments
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 34–35°C after melting. A quick, reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
yellow fruits
red fruits
hazelnut
cereals
7Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Bahibé 4646% caramel tart
InspirationSweet pastry crust, soft salted-butter caramel, Bahibé 4646% ganache. The naturally caramelized profile of the chocolate enhances the indulgence of the caramel.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Milk |
| Cocoa content | Minimum 46% |
| Origin | Dominican Republic |
| Region | Dominican Republic |
| Cocoa variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 4 drops out of 5 |
| Storage | 18 months at 16–18°C, away from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between feves and pistoles?
There is no difference in quality: feves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced feves, but also offers certain products as pistoles depending on the market.
How many feves are in 100g?
Approximately 35 to 40 Valrhona feves per 100g (varies by product). A practical format for measuring to the nearest gram without weighing once you are used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes blooming). When stored in a resealed bag, it keeps for 18 months. Slight blooming is not a problem: the chocolate remains suitable for baked pastries.
Learn more
Explore the Valrhona collection, chocolates and pralines, and Silikomart 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.
