Valrhona Jivara Fèves Valentines in dressings and marinades or

in dressings and marinades or paired with berries and desserts such as pannacotta or sorbet

stinging nettle

Nduja is traditionally used with fish and shellfish

with water and iodised seal salt as the only other additives

From frozen ~ Bake at 180°C for 45 minutes

Valrhona Jivara Fèves Valentines in dressings and marinades orDescription Grand Cru milk chocolate, the result of a combination of the finest Ecuadorian cocoa beans, whole milk, brown sugar and a hint of malt. Its characteristic, distinctive taste, with caramel and vanilla notes, makes it an exceptional milk chocolate. 40% cocoa. Valrhona Jivara pairs especially well with pralin, red and yellow fruits, tonka bean and salted caramel. It comes in 'fves' which are moulded oval shaped pieces for easy measuring,